Sundried tomato bread - recipe

Ingredients

Recipe , Bread , Rosmary , Sundried tomato

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1
Put the flour, salt, parmesan, sundried tomatoes and paste into a large bowl.

For this step you'll need:
- 425g Strong white bread flour
- 1tsp Salt
- 40g Parmesan freshly grated
- 50g Sundried tomatoes chopped and drained from oil
- 3 tbsp Sundried tomato paste
2
Add the chopped herbs and easy bake yeast, then pour in the warm water.

For this step you'll need:
- 2 tbsp Oregano or rosemary, plus a few extra sprigs finely chopped
- 225ml Water warm
3

Mix together with your hands until the mixture combines to make a rough dough ball.
4

Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
5
Shape into a 23cm (9inch) round. Put into a greased 23cm (9inch) round tin. Press lots of indentations into the top of the bread with your finger. Scatter over a few extra herbs, drizzle with some of the olive oil from the sundried tomatoes and sprinkle with coarse sea salt.

For this step you'll need:
- 1 Rosemary sprigs
6

Cover loosely with cling film. Leave in a warm place until doubled in size (this will take about 30-40 minutes.)
7

Preheat the oven to 220°C (fan 200°C, gas mark 7). Remove cling film from bread and reduce the oven temperature to 200°C (fan 180°C, gas mark 6). Bake the bread for 35 minutes until golden.

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