Light, fluffy and full of flavour and colours, this is a great bread to have with so many meats and vegetables – it’s great to dip into Soups, and even better to have on it’s own, allowing your senses to absorb as much as possible.
Try experimenting with a range of different ingredients – Caramelised Red Onion, Mushroom, and others all work well with this dish.
To make 1 Loaf
500g Strong White Flour
1 1/2tsp Salt
1 1/2tsp Easy-Blend Dried Yeast
2tbsp Chopped Fresh Rosemary, plus extra to garnish
6tbsp Extra Virgin Olive Oil, plus extra for brushing
300ml Lukewarm Water
6 Oven Dried or Sun-blush Tomato Halves
1tsp Coarse Sea Salt
1. Sift the Flour and Salt together in a bowl, the stir in the Yeast and Rosemary. Make a well in the centre of the bowl, add four tablespoons of the Olive Oil, and mix quickly with a wooden spoon. Gradually stir in the Lukewarm Water, making sure you do not over-mix
2. Turn out onto a lightly floured work surface, then knead for two minutes – don’t worry if the dough is wet, it’s meant to be!
3. Brush a bowl with some of the Oil. Shape the Dough into a bowl, then place it into the bowl, handling it as little as possible. Cover with a damp tea towel (making sure it’s a clean one!), then leave to rise in a warm place for two hours or until the dough has doubled in size and volume
4. Brush a baking tray with some Olive Oil then turn the dough out onto a clean, lightly floured work surface. Knock it back with your fist, making sure there are no large bubbles left in it, before kneading for a minute. Place the dough onto the baking tray, and shape into an even layer, in a circular shape. Cover the baking tray with a damp tea towel, then leave to rise in a warm place for an hour.
5. Heat the Oven to 240C, and cut the Tomato Halves into half again, then whisk two tablespoons of the Extra Virgin Olive Oil with a little water in a bowl. Dip your fingers into the mixture then press into the dough to make little dimples all over it.
6. Sprinkle with Sea Salt, pressing the Tomato into the dimples. Drizzle with the remaining Oil and the Rosemary Sprigs
7. Reduce the Oven heat to 220C, and bake for twenty minutes, until golden brown. Transfer to a wire rack, then serve whilst still warm.
Photo Courtesy of: norwichnuts