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
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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.
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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.
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Step 3
Make dimples in the dough with your fingers then scatter over the tomato mixture and drizzle with more oil from the jar.
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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.
Nutritional Information
- Kcals 297
- Fat 14.4g
- Saturates 4.6g
- Carbs 28.7g
- Sugars 3.4g
- Fibre 2.6g
- Protein 11.7g
- Salt 1.7g