tomato bread

I guess, you already know, how much I like to bake

...and so do my husband. Sometimes we have too much bread in the house..

Saturday I made tomato bread with rosemary, mozarella and basiil

I used semi-dried tomatoes - you can buy it in the local supermarket

or you can make it yourself


cut the tomatoes in halves and place them on baking paper
season with salt, a bit of sugar, olive oil and rosemary
and then in the oven for 1-2 hours by 150 degrees celcius

I usually don't use a recipe, when I bake, but I will try to make one now

you need

half a liter of tempid water

25 g of yest

salt, olive oil

1 dl durum flour

5-6 dl (I guess...) italian flour Tipo 00 (...or any flour with high protein)

yeast into water and stir, add the durum flour, salt and olive oil and stir

then let it rest for 20 minutes 

then you add the rest of the flour little by little

NOTE: it's a wet dough and you don't need to put your hands in it

let it raise 1-2 hours depending on the flour, temperature and mood

put some flour on the table and let the dough rest for 15 minutes

(the oil is from the bowl the dough raised in)

spread the dough a little if it's needed

and then add tomates, basil and mozarella

and work it into the dough

- it's easier if you use your hands

cut the dough as you like and place it on baking paper

add olive oil and Maldon sea salt

I placed two pizza stones in the oven

bake for 15 - 20 minutes  - depending on the oven and the size of the breads

- 225 degrees celcius

perfect bread for soup

bon apetit!