Rosemary Bread Recipe with Tomatoes and Feta

Hot tomato, feta and rosemary bread

  • makes 1
  • Easy

Use slow-roasted chilli tomatoes from a jar as a quick flavour explosion to top this easy sharing bread. Ideal for an easy entertaining dish for your next large gathering



  • ciabatta bread dough 500g pack
  • Belazu semi-dried hot chilli tomatoes 330g jar
  • rosemary 1 tbsp of picked needles
  • feta 200g block, crumbled


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Make up the dough following pack instructions, then tip out onto a baking-paper-lined tray and shape into a large rectangle of dough about 3cm deep.

  • Step 2

    Drain the tomatoes in a sieve then tip into a bowl (keep the oil). Mix in the rosemary, feta and 3-4 tbsp of oil from the jar.

  • Step 3

    Make dimples in the dough with your fingers then scatter over the tomato mixture and drizzle with more oil from the jar.

  • Step 4

    Bake for 25 minutes or until puffed and golden. Serve warm and drizzled with a little more oil from the jar, if you like.

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Nutritional Information

  • Kcals 297
  • Fat 14.4g
  • Saturates 4.6g
  • Carbs 28.7g
  • Sugars 3.4g
  • Fibre 2.6g
  • Protein 11.7g
  • Salt 1.7g