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Tomato, feta and rosemary bread

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

1 hour 30 minutes + proving
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

By Janine Ratcliffe

Published: February 15, 2019 at 4:01 pm

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

Ingredients

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