Twisted tomato bread

Twisted tomato bread

Total: 1 hr 50 Min. | Active: 30 Min.
Nutritional value / 100 g: 289 kcal
, Fat: 12 g
, Carbohydrate: 36 g
, Protein: 8 g


1 bread


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

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


1 glass red tapenade (approx. 190 g
100 g ricotta
½ tsp dried oregano
¼ tsp salt
a little pepper
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1 loaf tin (approx. 30 cm), fully lined with baking paper

How it's done

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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.


Combine the tapenade, ricotta and cheese, season.


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.


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.

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