Sun dried Tomato Bread
- 500g Strong White Flour
- 7g fast action yeast
- 1 tsp sea salt
- 1 tsp caster sugar
- 275 ml warm water
- 3 x tbsp tomato purée
- 3 x tbsp olive oil
- 50g sun-dried tomatoes, cut into thin strips
- coarse sea salt
- 1 x tsp dried oregano (and extra to sprinkle on the crust)
Combine all the dry ingredients (flour, yeast, salt, dried oregano and sugar)in a large mixing bowl, and mix thoroughly.
Measure out 3 tbsp tomato purée/ sun-dried tomato paste into a measuring jug, then add hot (from the tap) water to the 275ml line. Mix well using a mini-whisk. Next, add 3 tbsp of olive oil to the mixture and stir thoroughly.
Next, create a well in the middle of the mixture and slowly pour about one-third of the liquid. Fold the dry ingredients into the liquid. Then, gradually add the liquid, and keep folding togethe(my favourite is Gros Sel de Guérande) - a natural coarse grey sea salt) r until a dough ball is formed.
Remove the dough from the mixing bowl, and knead for 5 minutes or so until the texture is no longer sticky, yet still elastic. You may need to sprinkle additional flour during this process, so keep some at hand.
Oil the same mixing bowl (saves washing up) with a small amount of olive oil, then return kneaded dough ball, cover with a tea towel or cling film for 1 hour, and allow to rise.
The dough should have doubled in size (maybe a little more). Remove the dough and flatten. Then, start to sprinkle the thin slices of sun-dried tomatoes. Fold the dough towards the middle, flatten again, then keep repeating until all the sun-dried tomatoes have been used up. Knead the dough ball for a couple of minutes, then mould into an oval shape and place on a baking tray.
Cover again with a tea towel, and allow to rise prove for a further hour.
Preheat the oven to 200C. Optionally, and to maintain a softer crust, pour 2 x cups of water into a tall-sided baking tray and put this in the bottom of the oven. As the oven heats up, as will the water. The purpose is to create a gentle steam, which in turn will result in a softer crust.
Uncover the loaf, and score the top using a sharp blade into diagonal lines, about 2-3cm apart. Gently brush or spray olive oil over the top. -
Then, sprinkle on top a combination of sea salt dried oregano, and gently press them into the top of the dough with the palm of your hand.
Bake in the oven for 30 mins. Once cooked, tun onto a wire rack and allow to cool. If you want to maintain an even softer crust, cover with a tea towel whilst the loaf cools down.