Tomato, Herb, Parmesan and Garlic Bread with Olive Oil

Name: Tomato, Herb, Parmesan and Garlic Bread with Olive Oil
Cuisine: United Kingdom
Ingredients: 10–12 sun-dried tomatoes, sliced thinly; 2 large garlic cloves, chopped finely; 1 envelope easy blend yeast; 5 tablespoons extra virgin olive oil; Water; 2 level teaspoons crushed sea salt; 375g (12oz) strong or unbleached plain white flour; 10–12 basil leaves; 75g (3oz) whole Parmesan; 2 large sprigs of fresh rosemary; 12–15 sage leaves

Preparation info

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Bread
Vegetarian

Method

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.