A decent flavoured bread can be a much more versatile addition to your dinner table than your average plain white loaf especially if you make it yourself.
Flavoured breads make a great starter especially when offered with dipping oils or deli meats and cheeses.
They can even make a delicious side dish to main courses, especially mains with a lot of sauce or oil.
Flavoured breads are particularly suited to accompany spiced foods as not only do they offer another texture to the meal but they can also help balance the spices without watering down the main dish.
If you haven’t tried to make a flavoured bread before or are looking for a delicious new recipe to try, then you’ll love our sun dried tomato and rosemary bread recipe.
Sun Dried Tomato and Rosemary Bread Recipe:
- Mason Cash Blue Kitchen Scales and 500g Strong white bread flour
- 7g Fast action yeast sachet
- 1 tsp Salt
- 350ml Warm water
- 2 tbsp Olive oil
- Handful of fresh rosemary sprigs
- 25g Sun-dried tomatoes, roughly chopped
- 2 tbsp Coarse sea salt
- Extra olive oil to drizzle
- Add the flour, yeast and salt to a large mixing bowl and mix together.
- Strip half the rosemary leaves from the sprigs and chop roughly, adding them to the flour mix with the chopped sun-dried tomatoes.
- Add to the flour mix the 2 tbsp olive oil and slowly add the warm water, mixing with a spoon until the mixture thickens, you may not use all of the water.
- When the mixture has thickened use your hands to knead in to a workable dough.
- On a lightly floured surface knead the dough for 10 minutes until the dough is smooth and stretchy.
- Return the dough to the bowl and cover with cling film and leave in a warm place for at least 45 minutes, until the dough has roughly doubled in size.
- Preheat your oven to 220C/200C Fan/Gas Mark 7.
- Knead the dough again for 2 more minutes, until all the air has been removed from the dough.
- Roll the dough into a round shape roughly 25cm in diameter. Using your fingertips make little dents in the bread of equal distance.
- Place on a flat baking sheet, cover with a dry, clean tea towel and leave for 15 minutes to rise.
- Once risen, drizzle oil olive across your bread and into the little dents, sprinkle evenly with the sea salt and poke in the remaining rosemary sprigs.
- Bake for 15-20 minutes, until golden and the base sounds hollow when tapped.
- Remove from the oven and allow to cool before serving.
- If you want to cook in a more rustic fashion you can also bake your bread in a terracotta tagine, simply soak the tagine lid and base in water for 15 minutes and place in a the oven before preheating to 220C, once the bread is ready to be baked simply add the dough to the tagine (making sure to watch your hands!) and bake with the lid on for 30 minutes, removing the lid for the last 15 minutes, easy!
- Serve with an olive oil and balsamic vinegar dipping oil for an easy starter.
- Would go very well served with a clay baked Moroccan lamb dish.
There are so many variations of flavoured breads for you to try, all you have to do is find the recipe that you’ll love the most!