Tomato Garlic Bread
Vibrant, savory, and absolutely perfect for sharing with the family. This dough batch yields up to 4 flatbread sheets.
Ingredients
For the Yeast Dough Base
- 500g plain flour
- 2 tsp salt
- 7g sachet active dry yeast
- 3 tbsp olive oil
- 300ml warm water
For the Savoury Marinara Topping
- 400g tin plum tomatoes
- 2 garlic cloves
- 1/4 tsp salt
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- Black pepper (to taste)
- Fresh basil leaves
Method
Step 1: Knead and Prove the Dough Base
Mix the flour, salt, yeast sachet, olive oil, and water together via a stand mixer bowl or manually by hand. Knead into a uniform texture, cover the bowl with a tea towel, and leave to prove inside a warm environment for 30 minutes. Divide the proofed bread mass into 4 pieces. Roll out your flat circles and lay them across clean pizza pans.
Step 2: Clean and Hand-Crush the Tomatoes
Tip the plum tomatoes down inside an open bowl. Break them apart thoroughly by hand, pulling away and tossing out any hard core stems or tough outer peel remnants.
Step 3: Flavour the Sauce Layer
Finely dice the garlic. Stir the aromatics directly into the tomato paste along with salt, black pepper, oregano herb, and olive oil lines.
Step 4: Sauce the Dough Foundations
Spoon the seasoned tomato mix smoothly over the flattened flour sheets, leaving a clean 2cm ring gap trailing the outside edge.
Step 5: Bake Until Puffy
Bake for 10 minutes in a preheated hot oven at 180°C until the crust lines puff out lightly brown. Garnish with whole basil leaves, slice, and serve hot.
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