Hydrate tomatoes in a bowl with boiling water for 10 minutes.
Weigh 500g of string white bread flour into a mixing bowl
Add the fast action yeast to one side if the bowl
Add the salt to the other side if the bowl.
Start mixing the ingredients
Add a glug of extra virgin olive oil
Gradually add water to the mix. You may need slightly more or less than 300ml depending on the flour and room humidity.
Mix until the dough comes away from the sides of the bowl and makes a soft pliable dough
Add the tomato purée and mix again slightly until combined
Remove the tomatoes from the water and pat dry with kitchen paper. Chop into small pieces
Choppy chop chop!!
On a lightly floured surface need the dough for a few minutes
Add the chipped tomatoes to the dough
Need again until tomatoes are combined. Shape the dough into a ball
Place dough into a lightly oiled bowl
Handy hint!! Use a shower cap to cover the bowl rather than cling film. Reusable and easy to put in and remove
Allow the dough to prove and rise to double it's original size (about an hour)
Tip out the risen dough onto a lightly floured surface
Knock back the dough by needing for a minute
Shape the dough into a rectangle and fold the edges underneath. The seam should be at the bottom.
Add the shaped dough into a 1.5lb loaf tin
Put the shower cap over the tin and dough ensuring there us enough room for the dough to rise
Make 3 small diagonal slices on the top of the dough with a sharp knife. This will allow the dough to rise properly in the oven
Put the dough in a pre heated oven at 180 degrees centigrade. For 20-25 mins. A metal tray at the bottom of the oven with a little water added will create steam - this will help a lovely crust form
Remove the loaf from the oven and tap it's bottom. You should hear a hollow sound
Allow to cool on a wire rack or trivet. Then enjoy with butter, cheese, cold meats etc. Delicious!! Enjoy - I hope you like the recipe :-)