Sundried tomato and mozzarella bread

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This is an absolutely divine recipe for a soft, pillowy bread, with the intense hit of sundried tomatoes. So easy to make and the perfect accompaniment to a homemade soup or vegetable dip.


250g bread flour or strong white flour
6g salt
6g quick action dried yeast
200ml lukewarm water
Sun dried tomatoes


Measure the flour into a large bowl, along with the salt and quick action yeast. Slowly mix in the water, a little at a time to ensure that the dough doesn’t get too wet. Using a stand mixer, knead for six to seven minutes. You can also knead the dough by hand, but allow 10 minutes if doing it this way.

Add a few drops of oil to a clean bowl to grease it. When the dough is completely smooth, put it into the greased bowl to prove, allowing an hour for the process.

Lightly flour a baking tray. Divide the dough into two portions and stretch each into an oval shape on the tray. Tear the mozzarella and sundried tomatoes into small pieces and push down onto the top of the dough. Leave to prove for another 15-20 minutes, or until they have risen to become soft and pillowy.

Bake the dough in a preheated oven (220c or 200c fan) for 20 minutes or until golden. Remove from the oven and leave to cool.

Serve with a bowl of soup, or a range of dips, hummus or roasted aubergine, or simply dip in olive oil.

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