Olive Magazine
Rosemary Bread Recipe with Tomatoes and Feta

Tomato, feta and rosemary bread

Published: February 15, 2019 at 4:01 pm
loading...
  • Preparation and cooking time
    • Total time
    • + proving
  • Easy
  • Makes 1

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal297
fat14.4g
saturates4.6g
carbs28.7g
sugars3.4g
fibre2.6g
protein11.7g
salt1.7g
Advertisement

Make this tomato, feta and rosemary bread, then check out more of our flatbread recipes.

Ingredients

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

Method

  • 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.

Check out more of our best bread recipes...

Cheese Bread Recipe with Garlic
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content