Tuesday, August 31, 2010

Rosemary Tomato Bread

My plan this fall is to make different foods I can freeze that can be used for meals throughout the winter. One of those things is dough; pizza dough, bread dough, etc. I am in the process of searching for a really good whole wheat pizza dough. The recipe I'm posting here I've used before and I 'like' it but I don't 'love' it. I want to be in love with my pizza dough…well, not literally.


1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon extra virgin olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tablespoon dried rosemary
4 cups petite diced tomatoes (drained)
1/2 cup grated parmesan cheese
1 teaspoon ground pepper
1 teaspoon garlic salt


In a large bowl dissolve the sugar in the warm water then sprinkle the dry yeast over the top. Let it sit for 10 minutes. Once the 10 minutes are up stir in the olive oil, salt and 1 cup of the diced tomatoes.*

In a separate bowl combine the 2 cups of whole wheat flour and 1 cup of the all-purpose flour. You’ll save the remaining half cup for when you are kneading the dough. Mix in the rosemary and stir well.

Pour the flour mixture into the yeast mixture and stir until the dough comes together. Put the dough on a floured surface using the remaining 1/2 cup of flour. Knead the dough until all the flour has been absorbed, about 10 minutes.

Put the dough in an oiled bowl and turn it so the entire ball of dough is lightly covered with oil. Cover it with a towel and let it stand in a warm place for one hour. It should double in size.

After one hour, place the dough on a lightly floured surface. For thin crust, divide dough in half. For thick crust leave it whole. Compress the dough into a tight ball and put back in oiled bowl. Cover with towel and let sit for 45 minutes.

Oil an 18 x 13 inch baking sheet and spread the dough out evenly to the edges of the pan. If you’re doing the thin crust, use a smaller baking sheet because it will be really thin otherwise.

Pour the remaining 3 cups of drained diced tomatoes on the bread. Spread them evenly and push them lightly into the dough. Sprinkle evenly with Parmesan cheese, pepper and garlic salt.

Preheat oven to 400 F. Once preheated, bake for 15-20 minutes depending on the thickness of the crust. The crust should be a golden brown on the edges. Remove from oven and allow to cool for 10 minutes. Now slice and serve! Yum!

Rosemary Tomato Bread

*I had 2 whole tomatoes that I needed to use up. I thinly sliced them and broiled them (see top photo) in the oven for about ten minutes on parchment paper. Once they cooled I roughly chopped them and added them to the dough mixture. You can do the same if you are so inclined but the diced tomatoes work just as well.

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