Twisted tomato bread

Name: Twisted tomato bread
Prep time: 30 min
Total time: 110 min
Yield: 1
Ingredients: 500 g rustic flour; 1 ¾ tsp salt; ½ cube yeast (approx. 20 g), crumbled; 3 ¼ dl water; 2 tbsp olive oil; 30 g dried tomatoes; 1 glass red tapenade (approx. 190 g); 100 g ricotta; ½ tsp dried oregano; a little pepper

Ingredients

1 bread

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

500 g rustic flour

1 ½ tsp salt

½ cube yeast (approx. 20 g), crumbled

3 ¼ dl water

2 tbsp olive oil

30 g dried tomatoes, chopped

Filling

1 glass red tapenade (approx. 190 g)

100 g ricotta

½ tsp dried oregano

¼ tsp salt

a little pepper

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Utensils

1 loaf tin (approx. 30 cm), fully lined with baking paper

How it's done

Yeast dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, knead into a soft, smooth dough, add the tomatoes and knead in, cover and leave to rest at room temperature for approx. 1 hour.

Filling

Combine the tapenade, ricotta and cheese, season.

Shape

On a lightly floured surface, roll the dough out into a rectangle of approx. 24 x 40 cm, coat with the filling. Roll up the dough tightly, starting from the narrow end. Cut the dough in half lengthwise, plait the strands, place on the prepared tin. Cover the bread and leave to rise for a further approx. 20 mins.

Bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, remove the bread from the tin and place on a rack to cool.

How-tos

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