This easy bread recipe is perfectly suited to beginners, being constructed around the key tasks of kneading, proving and rolling out dough.
The result makes a great side dish or it could serve as a roll to fill or dunk in soup. Select the best tomatoes and cheese you can find to ensure it will be packed with flavour.
Tomato, basil and garlic bread
Serves 4
500g strong bread flour
15g fresh yeast
10g salt
300ml water
100ml olive oil
20g parmesan
2 garlic cloves
8 cherry tomatoes
10g basil
Make the dough by combining the flour, yeast, salt, water and 50ml of the olive oil by hand or in an electric mixer. Knead the dough for approximately 10 minutes until it is elastic and smooth. Place the dough in a large mixing bowl, cover with clingfilm and allow to rest at room temperature for 30 minutes.
Grate the parmesan finely, peel and slice the garlic finely and slice the tomatoes in half.
When the dough has rested, divide it into four even pieces. Roll each portion of dough out to a rectangle with a rolling pin. Place four pieces of tomato, a few slices of garlic and some basil leaves on each rectangle then fold the rectangle in half to create a smaller rectangle before rolling it out again to its original size. Twist the dough three times to create a spiral shape and repeat this process for all the dough.
Place the dough on a lightly oiled tray and drizzle over the remaining olive oil and parmesan. Cover with clingfilm and allow the dough to prove in a warm place for 30 minutes or until doubled in size.
Set the oven to 200C/180C fan/gas mark 6.
Remove the clingfilm and place the bread in the oven for 25-30 minutes until light golden.
Transfer the bread to a wire rack to cool before serving.
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