Todays’ combination is typical for Italy and one of my favorites. Homemade bread tastes so much better than a bread bought from the supermarket. And with caramelized tomato butter you impress everyone who tries it.
What you need:
for the caramelized tomato butter:
100g cherry tomatoes
1,5 tbsp Sugar
3 tbsp olive oil
2 cloves of garlic
30g dried tomatoes
for the homemade bread:
200g all-purpose flour
100g white whole wheat flour
½ cube of yeast
150 ml water
1 tsp salt
2 tbsp olive oil
First, we need to make a dough. Mix the yeast with a little bit of the water and sugar in a bowl. Let this mixture rest for 5 to 10 minutes on a warm place.
After the yeast is activated add to the mixture flour, water, oil, and salt to a dough. Knead the dough for about 10 minutes to get a soft dough. If it’s too sticky, add a little flour.
Cover the bowl with a kitchen towel. Set the dough aside for 1 hour and let it double in size.
After the dough has rested, put the dough on a lightly floured surface. Roll the dough gently in the form of a sausage to get the form of a baguette. Now twist the dough to get the shape of a swiss twisted bread.
Brush or spray the dough with some water and bake it for 30 minutes 200°C or 420°F. A sign that the bread is ready is a hollow sound when you knock on the bottom.
During the bread is in the oven, you can make the tomato butter.
Mix the tomatoes with the oil, sugar, the crushed garlic and add some salt and give it in the oven to the bread for about 15 minutes.
When the tomatoes are out of the oven and are cooled down, put the butter with the tomatoes, dried tomatoes and some salt in a mixer. Mix it until all ingredients are combined. The tomatoes don’t have to be super fine, you should still see some texture.
Serve the cooled down bread with the cold caramelized tomato butter and put some olives and dried tomatoes in a separate little bowl.
Tip: Serve it with some red wine. My suggestion would be a good merlot or a Zweigelt from Austria.
Have a nice and tasty day,