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Asddssss

This recipe provides instructions for making a tomato, garlic, and basil bread using olive dough. The dough is spread into a rectangle and topped with oven-dried tomatoes, roasted garlic cloves, and fresh basil leaves. It is then folded, cut into three pieces, placed on a baking tray, and allowed to prove for 30 minutes before baking for 20-25 minutes. The finished loaf is brushed with olive oil and results in a colorful and flavorful bread that is more interesting than plain garlic bread and tastier than commercial tomato bread.

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57 views2 pages

Asddssss

This recipe provides instructions for making a tomato, garlic, and basil bread using olive dough. The dough is spread into a rectangle and topped with oven-dried tomatoes, roasted garlic cloves, and fresh basil leaves. It is then folded, cut into three pieces, placed on a baking tray, and allowed to prove for 30 minutes before baking for 20-25 minutes. The finished loaf is brushed with olive oil and results in a colorful and flavorful bread that is more interesting than plain garlic bread and tastier than commercial tomato bread.

Uploaded by

shockwave
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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omato, garlic & basil bread

Three beautiful flavours that work even better together and make a
lovely moist bread that looks brilliantly colourful, is a lot more
interesting than garlic bread and more tasty than tomato bread
(much of which is made commercially with pre-mixed flavouring that
reminds me of cheap tomato soup). When you dust the bread in
maize flour it gives the finished loaf a rich colour.
Quantity: 3 loaves
Preparation: 20 minutes
Resting: 1 hour
Proving: 30 minutes
Baking: 20–25 minutes
1 Batch Olive dough rested for 1 hour 100g Oven-dried tomatoes
20 cloves Roasted garlic
Large bunch of fresh basil – leaves only
A little extra-virgin olive oil to finish
Flour for dusting (either white or maize flour)
To make
• Flour your work surface generously with white or maize
flour. With the help of the rounded end of your scraper turn
the rested dough out onto the work surface so that the
sticky underside is uppermost. Sprinkle a little flour onto the
dough and then, using your fingertips, spread it out gently
into a rectangle about 35 x 25cm, prodding it gently, so you
dimple it with your fingertips.
• Brush the excess flour from the top of the dough. Spread
the tomatoes evenly over it and push them gently into it
using your fingertips. Do the same with the garlic and then
the basil leaves.
• Fold the right-hand third of the rectangle into the centre.
Repeat with the left-hand third so that you end up with a
smaller rectangle. Press the dough gently with your
fingertips to work the additional ingredients better into the
dough and tuck under the edges neatly all the way round.
• Cut the dough crossways into three equal pieces. Tuck the
dough under one of the cut sides of the middle piece. Lightly
oil a baking tray. Place the three pieces on it, cut-side up (so
that you can see the tomato, garlic and basil). Cover with a
tea towel and leave to prove somewhere warm and draughtfree for
30 minutes.
• Put into the preheated oven, turn the heat down to 220°C
and bake for 20–25 minutes until golden brown. Remove
and transfer to a wire rack to cool. Brush with a littl

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