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


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

Check out more of our best bread recipes...

Cheese Bread Recipe with Garlic


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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