Tomato Bread Pane Al Pomodoro
Discover the rustic charm of Tomato Bread Pane al Pomodoro, a Mediterranean-inspired loaf bursting with flavor and freshness. This artisanal bread combines the natural sweetness of ripe tomatoes, the aromatic essence of fresh basil, and the savory kick of garlic and oregano, creating a vibrant twist on classic homemade bread. The dough is carefully kneaded for an irresistibly chewy texture, enriched with olive oil for a golden crust. Perfect for dipping into olive oil, pairing with antipasto, or elevating your next soup or salad, this versatile bread is as indulgent as it is simple to make. With its stunning color and robust flavor, this recipe is a must-try for lovers of Italian-inspired baking.
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Ingredients
- 500 grams All-purpose flour
- 300 grams Fresh ripe tomatoes
- 100 ml Warm water
- 50 ml Olive oil
- 7 grams Active dry yeast
- 10 grams Salt
- 5 grams Sugar
- 2 cloves Garlic, minced
- 10 leaves Fresh basil leaves
- 1 teaspoon Dried oregano
Directions
Step 1
1. Prepare the tomatoes by scoring an 'X' at the bottom of each tomato with a sharp knife. Place them in boiling water for 1 minute, then transfer them to an ice bath. Peel the skins off, chop into small pieces, and set aside.
Step 2
2. In a small bowl, dissolve the active dry yeast and sugar into the warm water. Let it sit for 5-10 minutes, or until frothy.
Step 3
3. In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture, chopped tomatoes, olive oil, minced garlic, and oregano.
Step 4
4. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, 1 tablespoon at a time. If too dry, add a bit more water.
Step 5
5. Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for 1 hour or until doubled in size.
Step 6
6. Once risen, punch down the dough to release any trapped air. Fold in the chopped basil leaves and knead lightly to distribute evenly.
Step 7
7. Shape the dough into a round loaf or flatten into a rectangular shape for a more rustic look. Place it on a baking sheet lined with parchment paper or into a lightly greased bread pan.
Step 8
8. Cover the dough loosely and let it rise for another 30 minutes.
Step 9
9. Preheat the oven to 220°C (430°F). Just before baking, drizzle the top of the loaf with olive oil and sprinkle a pinch of salt.
Step 10
10. Bake the bread in the preheated oven for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Step 11
11. Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Step 12
12. Serve your Tomato Bread Pane Al Pomodoro as is or with a drizzle of olive oil. Enjoy!
Nutrition Facts
| Serving size | 982.5 grams (982.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2354 |
| Total Fat 53.20g | 68% |
| Saturated Fat 8.10g | 41% |
| Polyunsaturated Fat 4.50g | |
| Cholesterol 0mg | 0% |
| Sodium 3962mg | 172% |
| Total Carbohydrate 403.60g | 147% |
| Dietary Fiber 19.20g | 69% |
| Total Sugars 13.90g | |
| Protein 57.70g | 115% |
| Vitamin D 0IU | 0% |
| Calcium 130mg | 10% |
| Iron 25mg | 141% |
| Potassium 1442mg | 31% |
Source of Calories