Feta, tomato and rosemary flowerpot breads
1. Drain a 240g tub SunBlush tomatoes, reserving 1 tbsp oil and 8 tomatoes. Chop the rest.
2. Make the dough, but add 2 tbsp finely chopped fresh rosemary to the flour and mix in the reserved oil, chopped tomatoes and 250ml warm water.
3. Knead, then knead in 150g crumbled feta. Shape into 8 balls and put in 8 well-oiled and floured 7cm terracotta pots. Prove for 30 minutes.
4. Top with more feta and a reserved tomato, and push in a small, wet rosemary sprig. Bake for 25 minutes.
2. Make the dough, but add 2 tbsp finely chopped fresh rosemary to the flour and mix in the reserved oil, chopped tomatoes and 250ml warm water.
3. Knead, then knead in 150g crumbled feta. Shape into 8 balls and put in 8 well-oiled and floured 7cm terracotta pots. Prove for 30 minutes.
4. Top with more feta and a reserved tomato, and push in a small, wet rosemary sprig. Bake for 25 minutes.
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