Tomato Bread (Pane Al Pomodoro) Recipe

Name: Tomato Bread (Pane Al Pomodoro)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, minced; 2 tablespoons finely chopped onions; 1 tablespoon olive oil (or oil from the sun-dried tomatoes); 2 1/2 teaspoons active dry yeast (18 g); 1/4 cup warm water; 1 cup water, room temp; 1/2 cup coarsely chopped sun-dried tomato packed in oil; 3 3/4 cups unbleached all-purpose flour (500 g); 2 teaspoons salt (10 g); 1 egg white, beaten

Servings: persons

1
Lightly saute the garlic and onion in the oil; let cool to room temp stir the yeast into the warm water and let stand till 10 minute.
2
Stir in 1 c water and garlic and onion w/ the oil; then stir in the tomatoes.
3
Mix the flour and salt and stir in 1 c at a time into the yeast mixture.
4
Knead on a floured surface until the dough is soft, velvety, and slightly moist (about 8 to 10 minutes) Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1 hr or until doubled.
5
Punch the dough down on a floured surface and knead briefly.
6
Shape into a ball and place on a lightly oiled baking sheet sprinkled with flour, cover w/ a towel and let rise until doubled, about 1 hours.
7
Preheat oven to 425u00b0F.
8
Make 3 parallel slashes on the top of the loaf and brush with egg white.
9
Bake 10 minutes, spraying 3 times (every 3 minutes) with water.
10
Turn heat down to 375u00b0F and bake 25 to 30 minutes more.
11
Cool completely on a rack.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 garlic clove, minced, 2 tablespoons finely chopped onions, 1 tablespoon olive oil (or oil from the sun-dried tomatoes), 2 1/2 teaspoons active dry yeast (18 g), and more.

Yes, Tomato Bread (Pane Al Pomodoro) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato Bread (Pane Al Pomodoro)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions