Tomato and fennel bread

Recipe from: 11 August 2011

Ingredients 10
Servings 1
Minutes 15 mins


Serving Change
  • 600
    fresh white-bread dough
  • 3
    big cloves garlic, peeled and crushed
  • 1/2
    good olive oil
  • a large branch of fresh rosemary, leaves stripped and coarsley chopped
  • the finely grated zest of a small lemon
  • 2
    bulbs baby fennel, finely sliced
  • 12
    ripe cherry tomatoes
  • a few extra small sprigs of rosemary
  • flaky sea salt, or coarsely ground salt
  • freshly milled pepper


15 mins
Preheat the oven to 160ºC.
Lightly grease a large baking tray and dust with a little flour.
Press the dough (diagonally across the sheet) into an elongated oval. Take your time about this. You will find that that dough tends to creep back a bit, but persevere with pushing and stretching until the dough is about a centimetre thick all over. 
Using your bunched fingers, make deep indentations all over the dough.
In a separate bowl, mix together the crushed garlic, olive oil, chopped rosemary and lemon zest.
Pour three-quarters of this mixture over the dough surface and use your fingers to poke and prod it into the indentations.
Scatter the sliced fennel and the cherry tomatoes over the bread and press them lightly into the dough.
Drizzle the remaining quarter of flavoured olive oil all over the bread and tomatoes, and sprinkle the bread with plenty of salt and milled black pepper.
Scatter the extra rosemary sprigs on top.
Place in the oven and bake at 160ºC for 35-40 minutes, or until puffy, golden and cooked right through. If you're not sure the bread is cooked, turn it over and rap your knuckles on its underside. If you produce a dry, hollow sound, the bread is ready.
Slide onto a bread board and serve piping hot, with shavings of cold butter, or a bowl of fruity olive oil for dipping.

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa's blog, click here.



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