Recipe by Jamie Oliver
This is the only dough that is made slightly differently because I think a tomato bread needs to be blatantly tomatoey – what’s the point if it just tastes like bread with a few tomatoes added to it?
Drain the oil from the tomatoes and whiz them in a food processor until finely chopped. Pour into a measuring jug and top up with hot water to 700ml. Follow the basic bread recipe using 700ml tomato water instead of 650ml lukewarm water. After knocking the bread back, tear the dough into 6 portions and shape into little French sticks with your hands. Place on a baking tray and leave somewhere warm to rise for about 20 minutes. Heat the oven to 200°C, bake until risen and brown, and hollowsounding when tapped, about 30 – 35 minutes.Tomato bread
Ingredients
Instructions
