Roasted Tomato Garlic Bread

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A homemade bread that can be shared at a gathering served with warm herb butter, or enjoyed alongside a plate of pasta. Either way, this bread shines--inside & out--with everything you love about Italian cuisine in one loaf.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1/2 cup DeLallo Roasted Tomatoes antipasto
• 1/2 cup Parmiggiano-Reggiano, freshly grated
• 2 cloves garlic, minced
• 4 tablespoons DeLallo Extra Virgin Olive Oil, plus 1 tablespoon for brushing
• 2 tablespoons cornmeal or flour, for dusting
• 1 tablespoon dry basil

Directions:

In a large bowl, mix flour, yeast, sugar, salt, tomatoes, cheese, minced garlic, 3 tablespoons of olive oil and 1 1/4 cups warm water. Turn dough onto a floured surface. Knead until smooth with an elastic feel. Knead for approximately 7 to 10 minutes. Keep the dough well-floured and covered in the bowl. Refrigerate for about 30 minutes until dough rises.

Preheat oven to 500˚F.

Grease a sheet pan with butter or nonstick spray. Dust bottom of pan with cornmeal or flour and place loaf in the center. Brush with about a tablespoon of extra virgin olive oil, sprinkle with basil and Parmigiano-Reggiano. Garnish with roasted tomatoes, if desired.

Bake for 15 minutes at 500˚F. Reduce the heat to 375˚F and bake for about 30 more minutes, or until done.

Serves 8 to 10 Printer-friendly version