Bread with olive oil and tomatoes
6 servings
180 minutes
Bread with olive oil and tomatoes embodies traditional Italian cuisine filled with simplicity and sophistication. Its roots trace back to Tuscan villages where fresh bread soaked in fragrant olive oil was an integral part of the meal. This bread captivates with its rich flavor: soft dough with a crispy crust is complemented by sweet roasted tomatoes and the pungent aroma of garlic. Sea salt adds a highlight, revealing the depth of flavors. Perfect as an appetizer or side dish, it pairs wonderfully with cheese, fresh herbs, and wine. This bread is not just food; it's a taste of sunny Italy in every bite.
1
Combine flour, salt, yeast and mix thoroughly.
- Wheat flour: 500 g
- Salt: to taste
- Dry yeast: 7 g
2
While continuously stirring, pour in olive oil and warm water. Mix until the dough becomes elastic.
- Olive oil: 100 ml
- Water: 300 ml
3
Cover the dough with plastic wrap and leave it for 2 hours.
4
Grease the baking pan with butter. Divide the dough into two parts and roll one part out on the bottom of the pan.
- Olive oil: 100 ml
5
Top with halved tomatoes and minced garlic, sprinkle with salt and pepper.
- Cherry tomatoes: 12 pieces
- Garlic: 2 cloves
- Salt: to taste
6
Roll out the second half of the dough and place it over the tomatoes and garlic. Cover with plastic wrap and let it sit for 20 minutes.
- Wheat flour: 500 g
7
Preheat the oven to 220 degrees. Make indentations on the surface of the dough with your finger to connect the two halves and prevent excessive rising of the dough.
8
Sprinkle with olive oil and coarse sea salt. Bake for 30 minutes.
- Olive oil: 100 ml
- Sea salt: to taste