400g 101 Bread Flour
100g sundried tomatoes in oil - chopped and retain oil
300-350ml cold water
Rosemary (1 teaspoon dry or a few sprigs f fresh)
Olive oil for drizzling
Place flour, tomaotes, yeast and salt imto a bowl of a mixer. Pour in oil from tomatoes and add 300ml of the water.
Start mixing using the dough hook and monitor water uptake and add more if required to ensure a soft dough that comes away from the side of the bowl. The quantity of water needed will vary depending on the amount of oil/liquid from your tomatoes.
Leave to prove for an hour or so until doubled in size.
Oil a flat baking tray (swiss roll tin, roating tin) and tip dough onto an oiled surface. Knock back the dough and place in oiled tin. Using hands, push the dough to the edges of the tin and flatten. It will retract from the sides, but as it proves again it will fill the tin.
Leave to prove for 30-45 minutes. When ready to go, using a wooden spoon handle (or fingers) make dimples in your bread and drizzle with olive oila dn sprinkle with salt and rosemary. Often I push extra tomaties, mozarrella or olives into the dimples also.
Bake in a hot oven (220C) for 20 minutes until golden.
Great with balsamic for dippingand served with pasta or anti-pasti