Sun dried Tomato Bread

https://www.lovethekitchen.co.uk/sun-dried-tomato-bread-with-oregano-and-sea-salt-crust/

Ingredients

• 500g Strong White Flour
• 7g fast action yeast
• 1 tsp sea salt
• 1 tsp caster sugar
• 275 ml warm water
• 3 x tbsp tomato purée
• 3 x tbsp olive oil
• 50g sun-dried tomatoes, cut into thin strips
• coarse sea salt
• 1 x tsp dried oregano (and extra to sprinkle on the crust)

Directions

• Combine all the dry ingredients (flour, yeast, salt, dried oregano and sugar)in a large mixing bowl, and mix thoroughly.

• Measure out 3 tbsp tomato purée/ sun-dried tomato paste into a measuring jug, then add hot (from the tap) water to the 275ml line. Mix well using a mini-whisk. Next, add 3 tbsp of olive oil to the mixture and stir thoroughly.

• Next, create a well in the middle of the mixture and slowly pour about one-third of the liquid. Fold the dry ingredients into the liquid. Then, gradually add the liquid, and keep folding togethe(my favourite is Gros Sel de Guérande) - a natural coarse grey sea salt) r until a dough ball is formed.

• Remove the dough from the mixing bowl, and knead for 5 minutes or so until the texture is no longer sticky, yet still elastic. You may need to sprinkle additional flour during this process, so keep some at hand.

• Oil the same mixing bowl (saves washing up) with a small amount of olive oil, then return kneaded dough ball, cover with a tea towel or cling film for 1 hour, and allow to rise.

• The dough should have doubled in size (maybe a little more). Remove the dough and flatten. Then, start to sprinkle the thin slices of sun-dried tomatoes. Fold the dough towards the middle, flatten again, then keep repeating until all the sun-dried tomatoes have been used up. Knead the dough ball for a couple of minutes, then mould into an oval shape and place on a baking tray.

• Cover again with a tea towel, and allow to rise prove for a further hour.

• Preheat the oven to 200C. Optionally, and to maintain a softer crust, pour 2 x cups of water into a tall-sided baking tray and put this in the bottom of the oven. As the oven heats up, as will the water. The purpose is to create a gentle steam, which in turn will result in a softer crust.

• Uncover the loaf, and score the top using a sharp blade into diagonal lines, about 2-3cm apart. Gently brush or spray olive oil over the top. -

• Then, sprinkle on top a combination of sea salt dried oregano, and gently press them into the top of the dough with the palm of your hand.

• Bake in the oven for 30 mins. Once cooked, tun onto a wire rack and allow to cool. If you want to maintain an even softer crust, cover with a tea towel whilst the loaf cools down.