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

Preparation and cooking time
- Total time1 hr and 30 mins
- + proving
Easy
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

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.