Italian herbed tomato bread. Freshly baked tangy tomato bread with the finest of Italian herbs. Not only does this bread tastes good, but it smells heavenly too! For more healthy and interesting recipes, for… An easy savory quick bread combining fresh tomatoes, Italian herbs, garlic, and cheese.
This homemade Italian tomato bread recipe is one that we made several times in the pastry kitchen at Culinary School.
And it was always popular with our group.
Italian Herb Tomato Bread: an easy savory quick bread starring fresh tomatoes, Italian herbs, garlic, and cheese.
You can have Italian herbed tomato bread using 9 ingredients and 31 steps. Here is how you achieve that.
Ingredients of Italian herbed tomato bread
- It's 3 of medium sized ripe tomatoes.
- You need 2 cups of fine bread flour.
- It's 1 cup of Wheat Flour.
- You need 1 tablespoon of salt.
- It's 1 tablespoon of sugar.
- You need 2 tablespoon of dry yeast.
- Prepare 1 of generous amount of dried/freshly chopped Italian seasoning(Oregano, basil, marjoram, thyme, dill, sage, rosemary).
- You need 4 tablespoon of warm water.
- You need 4 of –5 tablespoon olive oil.
Bake up some summer right in your kitchen! Bunsen Burner Bakery via @bnsnbrnrbakery. Luciana Squadrilli takes ripe tomatoes and leftover bread and creates ten incredible traditional Italian recipes. Use this comforting flavourful bread for absolutely everything! This herbed tomato bread uses no yeast and is vegan.
Italian herbed tomato bread instructions
- Preheat the oven to 200degree celcius.
- Rinse and chop the tomatoes roughly.
- Place an aluminium foil on a baking sheet and place the chopped tomatoes leaving some gap in between each.
- Drizzle 2 tablespoon olive oil over the tomatoes.
- Grill/Roast until you see the skin of the tomatoes loosen.
- Meanwhile, in a large bowl, dissolve yeast with sugar and warm water.
- Cover the bowl and rest for 10 minutes and let the yeast get activated.
- Once the tomatoes are ready, allow them to cool off for a while.
- Once cooled, peel off the skin and blend into a purée.
- Combine the flours, salt and Italian seasoning in another bowl.
- Once the yeast is activated, stir it a bit and add the flour mix.
- Add 2 tablespoon olive oil and tomato purée.
- Mix well with a spoon/spatula before starting to knead soft.
- Stretch and create enough gluten while kneading the dough.
- Tuck the dough into a ball and place in a greased bowl.
- Apply some oil on the dough and cover the bowl with cling wrap.
- Place the bowl in a warm place and allow the dough to rise to double it's size.
- Once done, uncover and punch the dough twice or thrice.
- Sprinkle some flour and knead the dough for a minute.
- Flatten the dough gently and roll from one end tightly into a log.
- Tuck the edges and pinch the seams.
- Grease a bread tin and place the dough log in it seam side down.
- Grease a bread tin and place the dough log in it seam side down.
- Cover with cling wrap again and place in a warm place to double it's size.
- Preheat the oven to 200degree celcius.
- Uncover the dough once doubled and bake for first 10minutes at 200 degree celcius.
- Then at 180degree until ready.
- Let the bread cool off once ready.
- Slice and your tasty bread is ready to be relished!.
- Store airtight and use within a week.
- For more interesting recipes visit : https://www.youtube.com/channel/UCrRiXQZZrIUv4bE9gvy12aA.
This Herbed Ricotta and Roasted Tomato Focaccia makes a truly satisfying lunch with a side salad. It can also be enjoyed as a delicious appetizer before You can snack on them as they are with some crusty Italian bread or tossed with your favourite pasta. Some suggested slow roasting the tomatoes. (Bless the Italians, they make everything sound so much fun.) It's a rustic soup made with tomatoes, garlic, onions, stock, and of course, bread—preferably a good Italian loaf. Even though it's a tomato soup, you don't have to wait until August or September to enjoy it! A sexy, smooth and summery Italian classic.
