Summer to me means fresh baked bread, cherry tomatoes, olive oil and leaves of basil…
But summer seems on strike this year!
I baked this tomato bread dreaming of my green Tuscan hills, and summer arrived (at least in my head!)
500g organic white flour + extra flour
1 tsp salt
1 tsp sugar
1 sachet dried yeast
100 g dried tomatoes, drained and chopped
Put the yeast grains in a glass of lukewarm water till they melt and you have a grayish mixture (it will take 5 minutes,more or less). Mix the flour, salt and sugar in a large bowl. Make a well in the centre, then add the yeast and the rest of the water, and mix well. If the dough seems a little stiff, add a bit more water (not much though, 1 or 2 spoons), mix well then tip onto a lightly floured work surface and knead. Once the dough is smooth, place it in a floured bowl. Leave to rise for 1h30 until doubled in size.
Gently mould the dough into a ball. Place it on the baking pan and leave it to rise until doubled in size.
Heat oven to 200C. Sprinkle the loaf with sesame seeds. Bake for 25-30 mins until auburn golden brown. Cool on a wire rack.
PS: If you have some fresh roman basil leaves, add them to the ingredients!!