Tomato and cheese bread

Deur Barbara Joubert, SARIE KOS Lente 2010

Tomato and cheese bread Foto’s: Micky Hoyle Galery

This bread should be eaten warm - the runny cheese is delicious.

(1 large loaf is enough for 6 people)

  • 500 g (280 ml) white bread flour
  • 5 ml salt
  • 1 packet (10 g) instant yeast
  • 15 ml olive oil
  • 375 ml lukewarm water
  • 250 g mozzarella, diced
  • 400 g small oven-dried rosa tomatoes

Put flour, salt and yeast in a mixing bowl. Mix through. Add olive oil and water. Mix through and place dough on a surface that has been sprinkled with flour. Knead the dough for at least 10 minutes until elastic. Brush a clean mixing bowl with a bit of olive oil and put dough in bowl. Brush the dough with a small amount of olive oil and cover with cling film. Leave in a warm place to rise to twice the initial quantity. This can take up to 1½ hours. Then knead dough and shape into a circle of about 6 cm thick. Place cheese in middle of dough and fold the dough over from the outside so that the cheese is thoroughly sealed in. Place the loaf sealed side down on a greased baking tray. Arrange the oven-roasted rosa tomatoes on top and cover with a clean kitchen towel. Heat oven to 180°C, while bread rises again to twice the initial quantity. If some tomatoes fall off, just press them back onto the bread. Sprinkle with a small amount of olive oil and put in hot oven. Bake for 30 to 35 minutes. To test whether the bread is cooked, knock on it. If it sounds hollow, it's cooked. Serve warm.

  • Assistent Melissa Pecoraro

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