John Myers
Tomato and Onion Bread
The perfect tomato and onion bread recipe with a picture and simple step-by-step instructions.
- 1 Yeast cubes
- 0,5 tsp Sugar
- 1 tsp Salt
- 3 tbsp Olive oil
- 400 g Wheat flour
- 3 tbsp Roasted onions
- 70 g Tomatoes dried out of the jar
- 30 g Pine nuts
- 1 Protein
- 2 tbsp Rosemary
- Stir the yeast, sugar and 200 ml lukewarm water until smooth. Mix salt and oil with flour, pour in the dissolved yeast and knead everything. Possibly knead in more water or flour. Let rise in a floured bowl for approx. 45 minutes in a warm place.
- Place baking paper on the tray. Chop the tomatoes, knead into the dough with the pine nuts and fried onions. Halve the dough, roll out oblong, cover and let rise for 20 minutes on the baking tray.
- Preheat the oven to 220 degrees (fan oven 200 degrees). Cut into the bread, brush with whisked egg white, sprinkle with rosemary. Pre-bake for 10 minutes. Reduce the temperature to 200 degrees (convection 180 degrees), bake bread in 20-25 minutes.
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