Tomato Flat Bread

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Following the plum tomato tart recipe I published last week, here is another one from  Le Cordon Bleu to celebrate the #BritishTomatoWeek.

The ingredients used in this bread are emblematic of the summer season. The perfectly ripe sweet tomatoes and delicious rosemary, caramelised red onion and roasted garlic provide deep and rich flavour.

tomato_bread

 

Ingredients – Dough

  • 12 g fresh yeast
  • 135 g warm water
  • 500 g strong flour
  • 10 g salt
  • 150 g tomato juice
  • 30 g garlic oil
  • 35 g roasted garlic
  • 60 g caramelised red onion

 

Ingredients – Topping

  • ½ bunch rosemary
  • 100 g caramelised red onion
  • 150 g cherry tomatoes (part dried)
  • rock salt
  • garlic oil

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Method    

Dissolve the yeast in warm water.

Put the flour and salt into a large bowl. Add the tomato juice, garlic oil and yeast dissolved in water.

Mix for 1 to 2 minutes at a low speed (1 on kitchen aid), then mix for 7 to 9 minutes at medium speed (4 to 5 on kitchen aid).

When the dough is ready add the roasted garlic and caramelised red onion and mix until well combined.

Leave to rest for between 15 to 20 minutes.

Knock back and leave to rest for another 15 minutes.

Divide into 2 pieces and roughly shape into rounds.

Leave to rest for a further 10 minutes.

Roll into a flat round shape, around 20 cm in diameter.

Leave to prove until a third thicker.

Add the toppings by pushing slightly into the dough.

Prove again until it has doubled in size.

Bake in a fan oven with steam at 190ºC for 10 minutes. Remove from oven, brush garlic oil on top and finish baking until golden brown on top.

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