Tomato bread

April 17, 2008 (Last Updated: January 11, 2019)

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?

Tomato bread

Serves: 6
Cooking Time: 40 mins + extra for rising


  • 350g jar sundried tomatoes in oil
  • 200g fine ground semolina flour
  • 800g bread flour
  • 5ml sea salt
  • 2 x 7g sachets of yeast
  • 15ml castor sugar



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.


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