One thing that I've not appreciated before is that a lot of the nice flavour in this bread comes from the pepper, and that just using slices of raw pepper doesn't allow it to hit that sweet and lovely taste. This time round I made a paste of sundried tomato and sweet red pepper, as well as using whole pieces of each. I also used the basil oil I made (see last post) to inject some extra flavour.
The result? I'm pretty pleased. I've not hit perfection yet, but I'd happily eat it again. The main mistake I made was to use pieces of tomato sold in a bag. I've used ones in oil in the dough before and it makes it too oily. What I didn't realise was that the tomatoes that come in a bag are preserved in salt and need to be washed first. Yuck! Thus I'm recommending anyone who tries this recipe that they use the type in oil, but just try to really dry them off and remove as much oil as possible before adding.
Ingredients:
- 1 tsp fast acting dried yeast
- 1 tsp sugar
- 1/2 tsp table salt
- 350g White Bread Flour
- Basil Oil
- 210ml Water
- 120g Sundried Tomatoes
- 1 Sweet Red Pepper
Once the dough has come together (5 minutes or so) add 60g of chopped sundried tomatoes to it, removing as much excess oil as possible with kitchen tissue first.
Cut a sweet red pepper (the long pointy type) into slithers and lightly fry in some sunflower oil to soften. Blend half of the cooked pepper with the other 60g of the sundried tomatoes in a food processor, to create a paste.
I HAVE to make this, it looks incredibly delicious. I adore sun dried tomatoes, and I can't wait to taste this. Thank you for the recipe!