Sundried Tomato & 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
sundried tomatoes


– Add the flour, salt, and yeast to a large bowl.

– Slowly mix with water, a little at a time to ensure that the dough doesn’t get too wet. Using a stand mixer, knead for 6-7 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 for 1 hour.

– Lightly flour a baking tray. Divide the dough into two portions and stretch each into an oval shape on the tray.

– Preheat the oven to 220°C / 200°C with a fan.

– 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.

– Place the dough in the oven and bake 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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