Teresa's Recipes
Rustic Tomato Olive Bread
Indulge in the simplicity and robustness of this Rustic Tomato Olive Bread; a perfect balance of savory and slightly sweet flavors. The bread bursts with juicy, ripe tomatoes, gets a hint of richness from olive oil, and has a beautiful golden crust. This hearty bread is perfect for breakfast, served with a spread of butter, or even as an accompaniment to your favorite pasta, soup, or salad.
Ingredients
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 package (2 1/4 teaspoons) Yeast
- 3 cups Bread flour
- 2 medium, diced Tomatoes
Dietary Notes
- Servings: 12
- Dish Type: Bread
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Calories: 180
- Fat: 3g
- Carbs: 34g
- Protein: 5g
- Sodium: 200mg
- Sugar: 2g
Instructions
- Begin by combining your bread flour, yeast, salt, and sugar in a large mixing bowl.
- Mix in the diced tomatoes, olive oil, and warm water, stirring until the dough starts to come together. It should be slightly sticky but firm.
- Turn your dough onto a floured surface and knead for approximately 10 minutes. Your goal is a dough that's smooth and elastic.
- Place your kneaded dough into a greased bowl, covering it with a towel. Allow it to rise in a warm, draft-free area for about an hour, or until it has doubled in size.
- Preheat your oven to 375°F (190°C) while the dough rises for the second time.
- Punch down your risen dough and shape it into a loaf. Transfer it to a baking sheet and let it rise for another 30 minutes.
- Bake your loaf for about 45 minutes, until it's golden brown and sounds hollow when tapped on the bottom.
- Allow your bread to cool before slicing to ensure it holds its shape. Serve it warm with butter or with your favorite soup or salad.
Tips
- For a more intense flavor, you can use sun-dried tomatoes instead of fresh ones.
- You can also add herbs like rosemary or thyme to the dough for an extra flavor boost.