One of the best uses for sun-dried tomatoes is to add flavour. This easily made bread is excellent on a picnic to go with salami or Parma ham and quarters of Little Gem lettuce. It is nicest of all eaten warm, so keep it in the oven until you leave and then wrap in several layers of newspaper. The bread is also good made with feta or goat’s cheese instead of mozzarella.
Smear a deep
Sift the flour into a mixing bowl and stir in the yeast and salt. Then, using a wooden spoon, stir in the sun-dried tomatoes, mozzarella and sage, followed gradually by the olive oil and warm water, adding enough water to form a soft, slightly sticky dough. Using floured hands, gather up the dough and knead lightly on a floured surface for 5-8 minutes, until smooth and elastic. Form the dough into a ball, put it into the cake tin and flatten slightly — it doesn’t matter if the surface is uneven. Using a sharp knife, make a few deep criss-cross lines in the dough. Trickle
© 1997 Josceline Dimbleby. All rights reserved.