Italian tomato bread

Ingredients for 1 servings:

• 250 ml water, lukewarm
• 500 g flour (type 1050)
• 2 tsp salt
• 1 tsp sugar
• ½ cube of yeast
• 6 tbsp olive oil
• 100 g dried tomatoes
• 50 g sunflower seeds
• 100 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

with dried tomatoes, Parmesan and sunflower seeds

Put the flour in a bowl, make a well in the center, crumble in the yeast, and sprinkle the sugar on top. Add a little of the warm water and mix lightly with your finger. Cover with a towel and place in the oven, which has been preheated to 50°C and then turned off. Cut the tomatoes into small pieces, roast the seeds in a non-stick pan without oil, and grate the Parmesan cheese. After 15 minutes of proving, the dough should have small bubbles. Knead with the remaining water and all the other ingredients. Let the elastic dough rise for another 45 minutes. Then knead again, form 2 loaves, score the surface 3 times, and let rise under a cloth for 30 minutes. Preheat the oven to 180°C fan/convection oven and bake the loaves on the second shelf from the bottom for about 35 minutes. The bread tastes great with a red pesto or with mozzarella and tomato, or drizzled with good olive oil, it also tastes great as crostini.