Step 1 / 8
Put the flour in a large bowl and make a well in the middle.
The delicious and intense flavor of sun-dried tomatoes reveals itself in this bread recipe. Ideal to consume with a hot soup or for breakfast, this bread will remind you once again how enjoyable it is to make bread at home.
When this special homemade bread comes out of the oven, it will be soft on the inside and crispy on the outside. You can feel the unique taste of Berrak Sun Dried Tomatoes at the highest level by serving it with butter and quality white cheese. Crown your table with this bread that looks like it was prepared in your own kitchen with the expertise of a professional baker. Enjoy your meal.
What you need
Ingredients
Step by step
8 stepsPreparation
Berrak
Products used in this recipe
Berrak Extra Virgin Olive
Berrak Sun Dried Tomatoes
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Yogurt Beet Pickle MezzeDried Tomato Bread
Ingredients
- 500 g flour
- 1 packet of dry yeast (or fresh yeast)
- 250 ml warm water
- 1 tablespoon of granulated sugar
- 1 tablespoon Berrak Extra Virgin Olive Oil
- 1 teaspoon salt
- 1/2 cup Berrak Sun-Dried Tomatoes
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary (optional)
Preparation
- Put the flour in a large bowl and make a well in the middle.
- Mix yeast, sugar and warm water in a bowl and wait 10 minutes.
- Add the yeast water mixture, olive oil, salt, dried thyme and rosemary to the middle of the well.
- Slowly add the flour to the mixture and knead a soft dough.
- Cover it with a damp cloth and let it ferment for 1 hour.
- Add the dried tomatoes you sliced onto the fermented dough and knead well.
- Shape it into a loaf and place it on a tray lined with baking paper.
- Bake in a preheated oven at 180°C for about 30-35 minutes until golden brown.