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–+ servings
A freshly baked tomato and basil bread on a rustic wooden table, featuring a golden, crusty exterior with sun-dried tomatoes and fresh basil leaves baked into the surface. A few slices are cut to reveal the soft, airy interior with vibrant red tomato pieces and green basil specks. The loaf rests on a wooden cutting board, with scattered cherry tomatoes, basil leaves, and a small dish of olive oil nearby. Soft natural lighting enhances the warm, Mediterranean tones.

Tomato and Basil Bread

This is an Italian-inspired bread from Tuscany. Their tomatoes are so juicy and full of flavour that it was a natural thing to try them out in one of my breads. Try drying the tomatoes yourself in an oven – cut them in slices, sprinkle with olive oil and leave in a low oven – 110°C/225°F/gas mark 1⁄4 – overnight.
Portions:1 loaf
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 60 ml olive oil
  • 300 ml water
  • 100 g sunblushed tomatoes
  • 2 packets fresh basil roughly chopped

Instructies

  • Put the flour, salt, yeast, oil and water into a bowl and mix gently by hand to bring them together.
  • When all the flour has been incorporated, tip the dough out onto a lightly floured surface and knead for 5 minutes.
  • When the dough is pliable, transfer it to a bowl, cover and leave to rest for about 1 hour.
  • Line a baking tray.
  • Add the tomatoes and basil to the dough and work in well.
  • Shape the dough into a long sausage and tie in a knot.
  • Place on the tray and leave to rise for 1 hour.
  • Preheat the oven to 230°C/450°F/gas mark 8.
  • Bake the loaf for 30 minutes until golden brown, then transfer to a wire rack to cool.
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Recipe Category Bread
Country European / Italian
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