Tomato and cheese baguette

Ingredients for 1 servings:

• 250 g flour
• ¼ yeast, fresh
• 30 g dried tomatoes
• 50 g Grana Padano
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 180 ml water, lukewarm
• 1 pinch(s) of sugar
• n. B. Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

In a bowl, mix the flour with the finely chopped, sun-dried tomatoes and grated Grana Padano. Pour warm water into a measuring jug and crumble the yeast into the water. Add the olive oil, tomato paste, salt and a pinch of sugar to the water. Stir all ingredients well with a spoon until dissolved. Then add the water/yeast mixture to the flour and mix everything well. Cover the dough and let it rise for at least an hour. After the resting time, the dough can be shaped and then placed on a baguette tray. Alternatively, the dough can be shaped by hand and placed on a baking tray lined with baking paper. For a rustic look, lightly dust the baguette with flour. Cover the baguette and preheat the oven to 200°C fan/convection oven. Then score the baguette diagonally with a knife and bake for 25 minutes. After baking, remove from the oven and let cool slightly.