7g sachet dried yeast
1 tsp caster sugar
500g strong white bread flour
75ml olive oil
& 25mil olive oil
100g sundried tomatoes, chopped
5 sprigs rosemary, leaves picked
200g cherry tomatoes on the vine
- Add the dried yeast and 1 teaspoon caster sugar to 300ml lukewarm water. Stir and set aside for 5 minutes.
- Put the strong white bread flour into a large bowl, and make a well in the middle.
- Pour in the yeast mix along with 75ml of olive oil
- Knead for 10 minutes either by hand or using a machine.
- Cover with a clean tea towel and set aside somewhere warm to prove for 1 hour.
- Meanwhile, make the filling; Mix together the chopped sundried tomatoes, leaves from 4 rosemary sprigs, 25ml olive oil and a sprinkle of LoSalt. Set aside.
- Once the dough has doubled in size, on a floured surface, knock back for 5 minutes to re-distribute the air and then roll out into a rectangle, approx 30 x 20 cm.
- Now spread the sundried tomato mixture over one half of the rolled out dough. Fold over and place on a lined baking tray.
- Squish the dough into place and lightly pinch the edges to seal.
- Brush an extra little olive oil over the dough and add the cherry tomatoes on the vine and a few extra leaves of rosemary.
- Finally, sprinkle with LoSalt.
- Preheat the oven to 180˚C and leave to prove again before baking the in over for approximately 30 minutes.
- Cool slightly in the tin, then serve warm!