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250g La Tua Farina flour
a pinch of salt
1 teaspoon baking soda
125 ml of water
1 tablespoon of extra virgin olive oil
50g sundries tomatoes
1 tablespoon of the sundried tomato oil
Weigh the flour and add salt and a teaspoon of baking soda.
Sieve it into a large bowl then add the water.
Add the extra virgin olive oil as well and mix.
Mix until all is combined into a course dough.
Weigh the sun dried tomatoes and measure a tablespoon of the oil.
Mix the sun dried tomatoes and the oil into the dough.
Sprinkle you work space thinly with flour then tip the dough on it.
Knead it firmly by hand for a few minutes.
Take a clean bowl, thinly rub oil in and place the dough in it.
Place a warm, damp tea towel over the bowl.
Place waxed paper on a baking tray and sprinkle on flour.
Place the bowl with the dough in a warm place and allow it 25 minutes to rest.
Place the dough on your work surface and knock it back with your palms.
Place the dough back in the bowl, cover it and let it 25 minutes rest again.
Repeat the knocking back with your palms again.
Preheat the oven to 180°C
Shape the dough into a ball, place it on the tray and sieve some flour on it.
Bake the tomato bread for +/- 35 minutes until cooked, allow to cool on a wire rack.
Knock on the bottom of the bread to know if it is cooked, if bread is cooked it sounds hollow.