Sun-dried tomato bread (makes 500g)

August 5, 2017

This is as close as I can get to my hometown in Sicily when it comes to flavour and fragrance.  I use rich intense sun-dried tomatoes, Italian flour and my uncles oregano from Gela.  This type of bread is heavy, but it works well thinly sliced with antipasti dishes.



  • 400g Semola rimangiata di grano duro flour (I use dececco.  Any Italian deli will have it)

  • 100g Strong white bread flour

  • 8 x sun-dried tomatoes (minced in food processor)

  • 1 tbsp. of dried Oregano

  • 1 tbsp. of olive oil

  • 1 tsp salt

  • 7g sachet of fast action yeast

  • 300ml of warm water

  • 1 x baking sheet


  1. In a bowl combine all the ingredients except for the water,

  2. If using a Kitchenaid, turn on and gradually add the water.  I use the same process if I were to knead by hand,

  3. If the dough becomes too dry, add a little more water,

  4. If the dough becomes a little too wet, gradually add more flour,

  5. Knead for 6 minutes in the machine and then put the dough onto a floured surface and knead by hand for a few minutes,

  6. Place the dough back into the bowl, cover with cling film and leave to rest for 1 hour,

  7. Preheat oven to 200/Gas mark 4,

  8. Knead and dust with flour if required into the desired shape and onto a baking tray in the oven for 40 to 45 minutes,

  9. Leave to cool prior to slicing.

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