Thyme and Tomato bread

by Un pizzico di pepe rosa

pane-al-pomodoro-e-timo-in-pentola-fornetto-versilia-laboratorio-2

Nowadays bread is cooked in a pot. Thyme and Tomato bread is a very tasty and scented bread. Stuffed with tomato fine pulp and cheese and flavored with fresh thyme, it is ideal to serve with cured meat and picked vegetables in oil. You can also enrich a buffet table with this bread or you can bring it for an outdoor excursion.

I wanted to try the cooking in a pot, so I used the Versilia Oven pot by Pentalux and I was totally satisfied
pane-al-pomodoro-e-timo-in-pentola-fornetto-versilia-laboratorio-3

 

INGREDIENTS: (for a 30 cm oven baking sheet)

For the dough:

300 g flour 00
200 g durum wheat flour
1 cube of brewing yeast
2 tablespoon of extra-virgin olive oil
 1 teaspoon of salt
320 ml warm water

For stuffing:

500 g tomato pulp (I used Tomato pulp by Pomì)
200 g creamy cheese (in alternative scamorza or provola)
1 onion
2 garlic cloves
1 bunch of basil
Extra-virgin olive oil
salt
1 bunch fresh thyme

Discover the complete recipe on Un pizzico di pepe rosa, where You’ll find many other recipes realized with  Pentalux Cookware.

Share on FacebookGoogle+Tweet about this on TwitterShare on LinkedIn