Delicious Tomato Bread from the Woodfired Oven

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain adds fiber; stale bread absorbs flavors better.

ripe tomatoes

🥗Healthier: cherry tomatoes

💰Cheaper: canned tomatoes

Cherry tomatoes are sweeter; canned tomatoes are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor; vegetable oil is less expensive.

basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds freshness; dried herbs are more economical.

Heat a pan and add a splash of oil from the sun-dried tomatoes.

Chop and add half an onion to the pan along with fresh and sun-dried tomatoes, dried oregano, and black pepper.

Cover the pan and cook gently to soften the ingredients and create a paste.

Mix white and granary flour, yeast, and salt in a bowl.

Add the vegetable paste to the dry ingredients and mix together, being careful with the water to maintain a 45% ratio to the flour.

Knead the dough for 5 to 10 minutes until it becomes sticky and comes together, avoiding adding more flour.

Set the dough aside to rise for a couple of hours until it has doubled in size.

Cut the risen dough into two rectangles and shape them gently without knocking out the gases.

Sprinkle polenta on the surface to prevent sticking and let the shaped dough rest for 15 to 20 minutes.

Preheat the oven and place a pan of boiling water inside to create humidity.

Bake the bread in the oven for 20 to 25 minutes until cooked and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens