Bread with Tomatoes and Rosemary
Bread with tomatoes and rosemary - Tastes heavenly with just some butter, a dip or even by itself.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 98 mg | (2 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg |
Ingredients
- For the dough
- Yeast
- 250 grams Pastry flour (plus more for dusting)
- 250 grams Whole wheat flour
- 1 tsp fine Sea salt
- 6 Tbsps olive oil
- 150 grams sun-dried Tomatoes (in oil)
- 2 sprigs rosemary
- 60 grams pitted black Olives
- coarse Sea salt
Preparation steps
For the dough, dissolve the yeast in about 225 ml (approximately 1 cup) of lukewarm water. Mix the flours with the fine sea salt in a bowl.
Add 4 tablespoons olive oil to the yeast mixture and knead with the dough hook of an electric hand mixer until mixture becomes a smooth dough. Cover and let rise in a warm place for about 45 minutes.
Meanwhile, blot the tomatoes with a paper towel and coarsely chop. Rinse the rosemary, shake dry, remove the leaves and coarsely chop.
Knead the dough on a floured surface, add the tomatoes and rosemary and knead again.
Grease a loaf pan with 1 tablespoon oil. Shape the dough into an oval and place in the pan. Cover and let rise about 15 minutes.
Sprinkle the dough with the remaining oil, top with the olives and sprinkle with coarse sea salt. Bake in an oven preheated to 200°C (approximately 400°F) (fan oven 180°C (approximately 350°F); gas mark 3) for approximately 50 minutes. Remove from the oven, turn out from the pan, and let cool on a wire rack.
