Sun-Dried Tomato Dipping Bread Recipe
Ingredients
- 500g strong white bread flour
- 7g sachet fast action yeast
- 2 tbsps olive oil, plus extra for drizzling
- 6 sundried tomatoes, coarsely chopped
- A handful of rosemary sprigs
- A handful of coarse sea salt
Method
- Tip the flour into your mixing bowl, mixing in the salt then the tomatoes, then the yeast. Make a well in the centre of your mixture and pour in the water and 2 tablespoons of olive oil. Mix with a wooden spoon until it thickens, then use your hands to work into a wet workable dough. Add more flour if the dough is too wet to work.
- Tip the dough out onto a lightly floured work surface and knead for approximately 10 minutes until it is smooth and stretchy. Clean the inside of the bowl and oil it slightly then place the dough into the bowl and seal it with the lid. Allow to rise for approximately 45 minutes or until the dough has doubled in size.
- Remove the lid and remove the dough from the bowl and knock it back, kneading all of the air out of it. Meanwhile, place the lid/baking stone into the oven and heat to 220°C / 430°F / gas mark 7.
- With a floured rolling pin roll the dough out into a flat round shape approximately 25cm in diameter. Then punch holes approximately 4cm apart across the surface of your dough using your index and middle finger.
- For the dough’s second proving, place it onto a flat non-stick baking sheet or some greaseproof paper, cover with a clean tea towel and allow to rise for 15 to 20 minutes.
- Using oven gloves, remove the lid/stone from the oven and very quickly place your risen dough onto the stone. Drizzle olive oil into the holes on the surface of the dough, then sprinkle on the sea salt and rosemary sprigs. Bake for 15 to 20 minutes until golden brown or until the loaf sounds hollow when you tap on its base.
- Using oven gloves, remove the stone and loaf from the oven allowing both to cool naturally. Drizzle with more olive oil if desired. Best served with dipping oils or butter.
