Hot Tomato Feta and Rosemary Breads Recipe
Hot tomato, feta, and rosemary bread is a flavorful and aromatic bread that combines the tangy sweetness of tomatoes, the creamy saltiness of feta cheese, and the piney fragrance of fresh rosemary.
This savory bread is perfect for any meal, whether as a complement to a hearty soup, a base for an open-faced sandwich, or simply enjoyed on its own. Below, you’ll find a detailed recipe along with tips, variations, and serving suggestions to ensure your baking experience is a success.
Ingredients:
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110°F or 45°C)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh rosemary, chopped
- 1/4 teaspoon ground black pepper
- Extra flour for dusting
- Additional olive oil for brushing
Instructions:
Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active.
Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until the dough begins to come together.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a bit more water, a teaspoon at a time.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
Prepare Fillings: While the dough is rising, prepare the fillings. Halve the cherry tomatoes and crumble the feta cheese. Chop the fresh rosemary finely.
Incorporate Fillings: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and gently knead in the feta cheese, cherry tomatoes, and rosemary until evenly distributed. Be careful not to overwork the dough as the tomatoes can make it a bit wetter.
Shape the Bread: Shape the dough into a loaf or a round boule, depending on your preference. Place it on a baking sheet lined with parchment paper.
Second Rise: Cover the shaped dough with a damp cloth and let it rise again for about 30-45 minutes, until it has doubled in size.
Preheat Oven: Preheat your oven to 375°F (190°C) while the dough is undergoing its second rise.
Bake the Bread: Once the dough has risen, brush the top with a little olive oil and sprinkle with ground black pepper. Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve: Allow the bread to cool on a wire rack before slicing. This helps the bread set and makes it easier to cut without tearing.
Tips for Success:
Yeast Activation: Ensure the water is warm, not hot, as too high a temperature can kill the yeast, preventing the dough from rising.
Kneading: Proper kneading is crucial for developing gluten, which gives the bread its structure and chewiness. If you’re unsure if the dough is ready, do the “windowpane test” by stretching a small piece of dough. If it stretches into a thin, translucent sheet without breaking, it’s well-kneaded.
Tomatoes: Cherry tomatoes work best because they are less watery than larger varieties. If using larger tomatoes, remove the seeds and excess juice to prevent the dough from becoming too wet.
Feta Cheese: Use high-quality feta cheese for the best flavor. Crumbling it yourself from a block will generally yield better results than pre-crumbled feta.
Rosemary: Fresh rosemary is recommended for its vibrant flavor, but dried rosemary can be used in a pinch. If using dried, reduce the amount to 1 tablespoon.
Variations:
Herb Mix:
Replace rosemary with a mixture of fresh herbs such as thyme, basil, and oregano for a more complex flavor profile.
Olive Addition:
Add 1/2 cup of chopped kalamata or green olives to the dough for an extra savory punch.
Garlic Infusion:
Incorporate 2-3 cloves of minced garlic into the dough for a subtle garlic flavor.
Whole Wheat Version:
Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
Spicy Twist:
Add a pinch of red pepper flakes to the dough for a hint of heat.
Sun-Dried Tomato and Feta:
Substitute fresh cherry tomatoes with 1/2 cup of chopped sun-dried tomatoes for a more intense tomato flavor.
Serving Suggestions:
Simple Slices: Enjoy the bread warm, straight out of the oven, perhaps with a pat of butter or a drizzle of olive oil.
Soup Accompaniment: Serve alongside a bowl of tomato basil soup, minestrone, or any hearty stew.
Sandwich Base: Use the bread as a base for open-faced sandwiches topped with arugula, prosciutto, and a drizzle of balsamic glaze.
Cheese Board: Include slices of this bread on a cheese board with a selection of cheeses, cured meats, and fresh fruits.
Bruschetta: Toast slices and top with a mixture of diced tomatoes, basil, garlic, and olive oil for a delicious bruschetta.
Breakfast Option: Toast and top with avocado, a poached egg, and a sprinkle of chili flakes for a savory breakfast.
Nutritional Benefits:
This hot tomato, feta, and rosemary bread is not only delicious but also offers some nutritional benefits. Tomatoes are rich in vitamins A and C, potassium, and antioxidants like lycopene, which is known for its health benefits.
Feta cheese provides calcium and protein, while also adding a dose of healthy fats. Rosemary has anti-inflammatory compounds and antioxidants, making this bread not only tasty but also beneficial for your health.
Conclusion
Hot tomato, feta, and rosemary bread is a versatile and flavorful addition to your baking repertoire. The combination of tangy tomatoes, salty feta, and aromatic rosemary creates a bread that is rich in taste and texture.
This recipe is relatively straightforward and allows for various modifications to suit your preferences. Whether you enjoy it fresh out of the oven, as a sandwich base, or alongside your favorite soup, this bread is sure to become a favorite. Happy baking!