Here’s a very tasty, savoury, rustic bread that goes great with meats, cheeses, soup or salads.

Makes: 1 large or 2 medium loaves

Time: Depends on the weather and warmth. On a nice warm summer day you could have it ready in around 2 hours; on a cold day, much longer.

Level: Not too difficult, especially if you’ve made other breads

Need: I use a stand mixer with a dough hook for kneading, but it can be done by hand with effort and patience, otherwise just basic items: bowl, scales, spoon etc. An elasticated shower cap is handy for covering your bowl during the first prove, but a tea towel will do the job. I also use a large pizza stone in the oven, but a metal tray would be OK too.

Ingredients

500g/1lb 2oz strong white flour
10g/¼ oz fine salt
7g/tsp instant yeast
1 tsp mixed herbs or Italian herbs (optional)
60ml/2fl oz olive oil *
275ml/9 – 10fl oz warm water
100g/4oz sun-dried tomatoes, chopped* (about half a jar or a little more)
30g/1oz fresh basil leaves, torn

* You could use some oil from the jar of sun-dried tomatoes, for extra flavour

Gallery 1 – some ingredients

Method

1. Put flour, salt, yeast, oil, water and herbs (if using) in a large bowl and mix well. (keep yeast and salt apart before mixing.)

2. Knead well then cover and leave to rise.

Gallery 2 – The dough

3. Tip the risen dough out onto a floured surface. Spread and flatten with a rolling pin, then dot with the tomatoes and basil. Fold the dough and work in the pieces.

Gallery 3 – filling and shaping

4. Divide into two fairly equal halves and form each into a ball shape. Place onto a lined baking tray*. Flatten each ball a little then place tray inside a proving bag. Leave for second rise.

* I used two small trays upside down, so that the edges wouldn’t stop me sliding the dough balls onto my hot pizza stone. NB If preferred you could have one larger ball and one tray.

5. Preheat oven to fan 200°/210°C (non fan – 220/230° / 425/450°F / gas 7 or 8). Place a pizza stone into heat up + an oven-proof dish at bottom of the oven.

6. Lightly four the tops of each risen ball and cut two or three diagonal slashes.

7. Slide the baking paper and balls onto the hot pizza stone. Pour some water into the oven-proof dish to make steam. Bake for 20 – 22 minutes.

(If you prefer to make one large loaf, then bake it for 30 – 32 minutes.)

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating a lovely loaf. If you want to see more of my bread recipes click this link.

Here are some quite different breads that you might want to try:

Coconut and Milk Bread