Rotolo al Pomodoro- Tomato Bread Roll

tomatoe bread 6The great desire that we all have to make our own bread at home does not always correspond to the time we can dedicate to it. Instead of looking for shortcuts, loopholes, why not try a type of bread that can be done in a more limited time and that we probably cannot find in all stores?

Pasta di pane ( Bread Dough Basic recipe)

400 gr. flour    –     20gr.Fresh yeast/16gr.Slow leavening dry  yeast

 4 tbsp extra virgin olive oil   –    salt    –      ca.100 ml water

For the filling:

500g tomato purée/tomato passata   –    200g onion    -3 anchovies

6 tbsp extra virgin  olive oil   -salt

Using fresh yeast,dissolve it in a glass of  tepid water

Mix the flour, salt and yeast in a large bowl. Make a well in the centre, add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water.Mix the dough till it comes off your hands.

Tip the dough onto a lightly floured work surface and knead it until the dough becomes satin-smooth.

bread dough 1Place it in a lightly oiled bowl to prove. Cut a cross, about 3 cm wide, into the top of the ball of dough .   Leave to prove for 2 hours until doubled in size.

bread dough 2Knock back the dough and knead it with  your hands again.

Chop the onions and gently fry in 2 spoonfuls of oil.

Add the tomato purée,season with salt and simmer for approximately 20 minutes.

 Add the chopped anchovies a few minutes before removing the saucepan from the heat.

Knock back the dough and knead it with  your hands again.Roll out the bread dough into a rectangular sheet,spread on the sauce

  Then roll it up.

Brush some  tomato passata  on top.

tomatoe bread 2Place the roll in the oven at 200C°/400 F for approximately 30 minutes.

tomatoe bread 5 Let it cool and  then slice it.

tomatoe bread 4

Buon appetito !

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