Tomato Bread

Ingredients

• ½ cup tomato puree
• 2 cups refined flour (maida) + for dusting
• 2 teaspoons castor sugar
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 2 tablespoons olive oil + for greasing + for drizzling
• 3-4 sundried tomatoes, chopped
• 1 tablespoon pinenuts
• A few small fresh basil leaves + for garnish

Method

1. Take refined flour in a large bowl, add castor sugar, salt, active dry yeast, ½ cup water and tomato puree and mix well. Knead for 5 minutes or till a soft dough is formed. 
2. Dust the worktop with some refined flour and place the dough on it and continue to knead for a few minutes more. 
3. Spread the dough and drizzle olive oil and continue to knead again till the oil is completely absorbed. 
4. Dust some refined flour on the worktop, place the dough on it and roll it into a square of medium thickness. 
5. Grease a square tin with some olive oil and dust with some refined flour. Place the rolled out square in it, cover with a damp muslin cloth and set aside to prove for 45 minutes.  
6. Make holes with your finger all over the proved dough. Sprinkle sundried tomatoes and pinenuts over it and press lightly. Drizzle olive oil generously and arrange basil leaves. Sprinkle some water and cover with a damp muslin cloth and set aside to prove again for 20-25 minutes. 
7. Meanwhile, preheat the oven to 180ºC. 
8. Once the dough is well proved, place it in the preheated oven and bake for 20-25 minutes. 
9. Bring the tomato bread out of the oven and drizzle olive oil generously. Allow to cool slightly.
10. Garnish with basil leaves and cut into pieces. Serve.