Tomato Bread
Submitted by rustyquinn
Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.
YIELD
16 servingsPREP
30 minCOOK
45 minREADY
4 hrsThis is rustic Italian-style yeast bread tinted salmon-pink by sun-dried tomatoes, with garlic and sautéed onion kneaded right into the dough. The flavor is concentrated and savory: think focaccia’s older, denser cousin, with the sun-warmed depth of sun-dried tomatoes running through every slice.
The technique borrows from the artisanal bread-making playbook. Bloom the yeast, knead until the dough turns velvety and elastic, give it a long first rise to develop flavor, then shape into a round and let it puff again. Score the loaf with a razor before baking and brush with egg white for a glossy, crackling crust. Spraying water into the oven during the first stage of baking mimics a steam-injected baker’s oven, giving you that signature thin-crisp crust with an open, airy crumb. The dough ferments slowly enough to develop real bread flavor, not the bland softness of supermarket loaves.
Chef Tips
- Use oil-packed sun-dried tomatoes and reserve their oil. That tomato-infused oil is what fries the garlic and onion, layering flavor into the dough.
- Don’t skimp on the kneading. The dough should feel tacky but never sticky, and bounce back when poked. Eight to ten minutes by hand is the minimum.
- A baking stone makes a real difference here. Preheat it for at least 30 minutes so the bottom of the loaf sets fast and crisps up.
- Cool the loaf fully on a rack before slicing. Cutting hot bread compresses the crumb and turns it gummy.
Variations
- Knead in chopped fresh basil or rosemary for an herbed loaf.
- Add a handful of grated parmesan or crumbled feta to the dough for a cheese-rich variation.
- Form the dough into individual rolls instead of one loaf for sun-dried tomato buns.
Ingredients
Directions
Lightly sauté the garlic and onion in the oil; let cool to room temperature.
Stir the yeast into the warm water in a large bowl; let stand until creamy, about 10 minutes.
Stir in the other cup of water and the garlic and onion with the oil, then stir in the tomatoes.
Mix the flour and salt and stir 1 cup at a time into the yeast mixture.
Knead on a lightly floured surface, sprinkling with 2 to 3 tablespoons additional flour as needed, until the dough is soft, velvety and slightly moist, 8 to 10 minutes.
In processor: Stir the yeast in ¼ cup warm water in a small bowl; let stand until creamy, about 10 minutes.
Place the flour and salt in a processor fitted with the steel blade or dough blade and process briefly to sift.
Place the garlic and onion with the oil and the tomatoes on top of the flour.
With the machine running, pour the dissolved yeast and the 1 cup of water through the feed tube as quickly as the flour can absorb it.
Process until the dough comes together.
Process 30 seconds longer to knead.
The dough will be velvety, elastic and salmon colored.
Finish kneading briefly by hand on a floured surface, it you want.
1st rise: Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
Shaping and Second Rice: Punch the dough down on a lightly floured surface and knead briefly.
Shape the dough into a ball.
Place on a lightly oiled baking sheet or a peel sprinkled with flour; cover with a towel and let rise until doubled, about 45 to 55 minutes.
Baking: Heat oven to 425 degrees F.
If using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaf onto it.
Make 3 parallel slashes on the top of the loaf with a razor.
Brush the top with the egg white.
Bake 10 minutes, spraying 3 times with water.
Reduce the heat to 375℉ (190℃) and bake 25 to 30 minutes longer.
Cool completely on a rack.
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