Tomato, Herb, Parmesan and Garlic Bread with Olive Oil

Preparation info
    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

I have made many versions of this Italian-style bread, but this one, without olives, has been the most popular of all. Served warm, it makes a light lunch with cheese and salad.


  • 375g (12oz) strong or unbleached plain white flour
  • 2 level teaspoons cru


Oil a large pizza tin or baking sheet. Put the flour into a large bowl and stir in all but two teaspoons of the sea salt. Pare off a little Parmesan with a potato peeler for decoration, and grate the remainder. Chop one sprig of rosemary. Thinly slice the basil and all but two of the sage leaves. Add the grated Parmesan, chopped rosemary, sliced basil and sage, tomatoes and garlic to the flour.