Tomato Recipes
Sun-dried Tomato and Olive Bread
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1 large clove of garlic, finely chopped
1 small onion finely chopped
2 tbsp of olive oil, from a jar of sun dried tomatoes
2 tsp of salt
1 package of active dry yeast
1/2 to 1 cup lukewarm water
4-5 cups all-purpose flour
1/4 tsp rosemary leaves
1/2 cup sun dried tomatoes packed, chopped
12 black olives pitted and coarsely chopped
2 tsp of melted butter (optional)
In a small pan, mix the onion and garlic with 1tbs of the oil and1/4 tsp of the salt, cover the pan and cook over low heat 4-5 minutes until the onion is tender, but not browned, remove the lid and set the pan aside to cool. Stir the yeast into 1/2 cup of lukewarm water and let stand 10 minutes or until frothy. Mix 4 cups of flour and the remaining salt in a large bowl, add yeast, flour, and remaining water, and briefly mix.
Add the garlic and onions, the remaining 1 tbsp of oil, and the rosemary, about one third of the sun dried tomatoes, about one third of the olives. Mix by hand or in a food processor, adding more lukewarm water to create dough. Knead the dough by hand, adding the rest of the tomatoes and olives to evenly distribute them.
Knead the dough 5 minutes longer by processor until the dough has a silky texture and doesn’t stick to your hands or the bowl, shape the dough into a ball and place it in a greased bowl, cover the bowl with a large plastic bag and let stand in a draft free spot for 1/2 or 2 hours or dough has doubled in size. Knock the dough down by slipping it on the counter, knead for 2-3 minutes later, then divide the dough into two equal portions form them into balls or ovals, line a baking tray with parchment paper, place the loaves on the tray and let proof again 45-65 minutes.
Preheat the oven at 425 degrees. Make four slashes on the bread, set aside covered for 10 minutes. Bake the loaves for 10minutes, then reduce the oven temp to 375 degrees, test the loaves for doneness by rapping them on the bottom with your knuckles/ If the bread sounds hollow, it's done. Remove bread from the pan and place on a cooling rack. This recipe makes two loaves.
