Garlic, Basil and Tomato Bread
12 servings
140 minutes
Bread with garlic, basil, and tomatoes is a fragrant creation of Italian cuisine that combines rich Mediterranean flavors. Sun-dried tomatoes add a sweet tanginess, roasted garlic gives a warm spicy note, and fresh basil adds a refreshing green touch. This bread resembles traditional focaccia but has a richer texture and filling. It pairs perfectly with a glass of wine, as an accompaniment to pasta or simply with olive oil and salt. In Italy, such baked goods are often found at family gatherings where each slice becomes part of heartfelt conversation. Its appearance—with a golden crust and visible filling—attracts the eye and awakens the appetite. Easy to prepare yet rich in flavor, it can turn any dish into a small celebration.
1
Mix flour with semolina, rub the yeast until it forms fine crumbs. Add salt, olive oil, and water. Place the dough on a surface and knead. Form a ball and let the dough rest for 1 hour.
- Wheat flour: 500 g
- Semolina: 20 g
- Fresh yeast: 15 g
- Salt: to taste
- Olive oil: 50 ml
- Water: 320 ml
2
On a surface sprinkled with corn flour, shape the dough dusted with flour into a rectangle measuring 35 by 25 cm. Shake off the excess flour and distribute the sun-dried tomatoes on the surface, pressing them in with your fingertips. Do the same with the garlic and basil leaves.
- Cornmeal: 1 tablespoon
- Sun-dried tomatoes: 100 g
- Garlic: 20 cloves
- Green basil: 1 bunch
3
Fold one third of the rectangle from the right to the center. Fold the left third over it. Carefully press the resulting narrow rectangle. Seal the free edges of the rectangle at the top and bottom.
4
Cut the rectangle into 3 parts. Seal one of the open edges of the middle part.
5
Place the bread cut side up on a greased baking sheet so the tomatoes, roasted garlic, and basil are visible. Cover with a towel and let it sit in a warm place for 30 minutes.
- Olive oil: 50 ml
6
Preheat the oven to 250 degrees. Reduce the temperature to 220 degrees and bake for 20-25 minutes until light golden.
7
Brush the finished bread with butter and let it cool.
- Extra virgin olive oil: 3 tablespoons
