Rustic Tomato Bread
Experience the comforting flavors of the Mediterranean with this Rustic Tomato Bread, a homemade loaf that combines the heartiness of freshly baked bread with the vibrant taste of ripe tomatoes and aromatic rosemary. Crafted with simple, wholesome ingredients like all-purpose flour, olive oil, and fresh yeast, this bread is lightly infused with the natural sweetness of diced tomatoes and the earthy fragrance of rosemary, making every bite a sensory delight. Perfect for a leisurely weekend baking project, this artisan-style bread has a crispy golden crust and a soft, airy interior. Serve it warm alongside soups, stews, or as a flavorful base for bruschetta or sandwiches. Whether you’re new to bread-making or a seasoned baker, this recipe’s straightforward steps will guide you to a loaf that tastes as rustic as it looks. Keywords: Rustic Tomato Bread, homemade bread, Mediterranean recipe, bread with tomatoes, fresh rosemary bread.
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 15 grams fresh yeast
- 250 milliliters lukewarm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 medium ripe tomatoes
- 1 tablespoon fresh rosemary
Instructions
Dissolve the yeast and sugar in the lukewarm water, let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Knead the mixture until a dough forms, transfer it to a floured surface, and continue kneading for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, dice the tomatoes into small chunks, removing excessive seeds. Finely chop the fresh rosemary.
Once the dough has risen, punch it down to remove excess air, then gently fold in the tomatoes and rosemary.
Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
Cover the loaf loosely with oiled plastic wrap and let it rise again for about 30 minutes.
Preheat your oven to 220°C (428°F).
Once the second rise is complete, score the top of the loaf with a sharp knife.
Bake in the preheated oven for 30-35 minutes until the bread is golden brown and sounds hollow when tapped underneath.
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 11.5 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
