Mix flour, yeast, salt sugar and
300 gram water and knead for 10 minutes. Divide the dough in two equal
parts, knead the tomatoes, the oregano and the seeds through one of the
parts. Allow both parts to rise for one hour, than roll them both out to
rectangles with more or less the same size. Place the dough with the herbs
on top of the other and roll them up together. Allow this bread to rise one
and a half hour more, then bake 30 minutes at 220 degrees Celsius.
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Mix the flour with 3 tbsp olive oil, the salt, the yeast and 300 gram lukewarm
water and knead for 10 minutes. Let the dough rise one hour, then roll it out
into a rectangle. Distribute the cherry tomatoes over the bread, and push them
firmly into the dough. Sprinkle the dough with the rest of the oil, the sea
salt, the pepper, chili powder and thyme. Allow it to rise one more hour. Bake
30 minutes at 200 degrees Celsius.
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