Sun Dried Tomato Bread
You can replace the sun dried tomatoes with harissa if you want the bread to be spicy
Ingredients
- 600 g bread flour, plus extra for dusting
- 10 g flat leaf parsley, roughly chopped
- 5 mls ground coriander
- 5 mls ground cumin
- 5 mls smoked sweet paprika
- 8 g instant dried yeast
- 5 mls fine salt
- 330 mls water
- 30 mls olive oil
- 2 cloves garlic, crushed
- canola oil for greasing
- 165 g sundried tomatoes, drained weight if in oil
Method
- Place the flour, parsley and spices into a stand mixer bowl and mix to combine
- Pour the yeast in on one side of the bowl, and the salt on the opposite side
- Add the water, oil and garlic
- Use a dough hook, mix on a slow speed until a dough forms
- Knead for 10 minutes then turn out onto a lightly floured surface
- Shape into a ball and lightly oil the bowl with oil
- Place the dough, seam side down, into the bowl and cover with a shower cap
- Set aside to prove until doubled in size
- Turn the dough out onto a lightly floured surface and roll out into a 45cm x 30cm rectangle
- Orient the dough so that the long edge is in front of you
- Place the sun dried tomatoes into a blender and blitz until smooth
- Smear the mixture onto the dough, leaving a 3cm border at the top
- Roll the dough from the bottom up towards the top, as tightly as you can
- Now orient the dough so that the short edge is facing you
- With the seam side facing down, cut the dough in half lengthwise down the middle, leaving the top attached
- Criss cross the two halves over each other, and seal the bottom edge as best you can
- With the exposed edge upwards, shape into an S shape as you place it onto a lined baking tray
- Leave to rest uncovered while you preheat the oven to 200° Celsius
- Place into the oven to bake for 35 minutes
- Remove from the oven and place onto a wire rack to cool completely