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              Tomato flat bread


              tomato flat breadThis recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, rosemary and sea salt creates a rich flavoursome bread – a great way to celebrate delicious tomatoes.

              Recipe created by Master Baker Dominique Moudart from Le Cordon Bleu London.

              Serves 8
              Preparation time: 2 hours
              Cooking time: 15 to 20 minutes

              Ingredients

              Dough
              • 12 g fresh yeast)
              • 135 g warm water
              • 500 g strong flour
              • 10 g salt
              • 150 g tomato juice
              • 30 g garlic oil
              • 35 g roasted garlic
              • 60 g caramelised red onion
              Topping
              • ½ bunch rosemary
              • 100 g caramelised red onion
              • 150 g cherry tomatoes (part dried)
              • rock salt
              • garlic oil

              Method

              1.

              Dissolve the yeast in warm water.

              2.

              Put the flour and salt into a large bowl. Add the tomato juice, garlic oil and yeast dissolved in water.

              3.

              Mix for 1 to 2 minutes at a low speed (1 on kitchen aid), then mix for 7 to 9 minutes at medium speed (4 to 5 on kitchen aid).

              4.

              When the dough is ready add the roasted garlic and caramelised red onion and mix until well combined.

              5.

              Leave to rest for between 15 to 20 minutes.

              6.

              Knock back and leave to rest for another 15 minutes.

              7.

              Divide into 2 pieces and roughly shape into rounds.

              8.

              Leave to rest for a further 10 minutes.

              9.

              Roll into a flat round shape, around 20 cm in diameter.

              10.:

              Leave to prove until a third thicker.

              11.

              Add the toppings by pushing slightly into the dough.

              12.

              Prove again until it has doubled in size.

              13.

              Bake in a fan oven with steam at 190ºC for 10 minutes. Remove from oven, brush garlic oil on top and finish baking until golden brown on top.

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