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Tomato Bread (Pane Al Pomodoro)

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“Use as many or as little tomatoes as you want.”
READY IN:
4hrs 40mins
SERVES:
16
YIELD:
1 round loaf
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Lightly sauté 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 425°F.
  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 375°F and bake 25 to 30 minutes more.
  11. Cool completely on a rack.

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