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Tomato, feta and rosemary bread

Rosemary Bread Recipe with Tomatoes and Feta

Tomato, feta and rosemary bread

Name: Tomato, feta and rosemary bread
Total time: 1 h 30 min
Yield: Makes 1
Ingredients: 500g pack ciabatta bread dough; 330g jar Belazu semi-dried hot chilli tomatoes; 1 tbsp of picked needles rosemary; 200g block feta crumbled

Janine Ratcliffe

Published: February 15, 2019 at 4:01 PM

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Makes 1

Easy

Total time: 1 hr and 30 mins

+ proving

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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

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Complete the dish

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

Ingredients

Nutrition

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

crumbled

Nutrition: per serving

kcal297
fat14.4g
saturates4.6g
carbs28.7g
sugars3.4g
fibre2.6g
protein11.7g
salt1.7g

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...**

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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