Feta, tomato and rosemary flowerpot bread

Feta, tomato and rosemary flowerpot bread
  • Serves icon For 8 people
  • Time icon Takes 30 minutes to make, 25 minutes to bake, plus proving

Learn how to bake your bread in flowerpots for a glorious change.

Ingredients

  • 240g tub SunBlush tomatoes
  • 1 tbsp oil, plus extra for greasing
  • 500g strong white bread flour, plus extra for dusting
  • 2 tbsp finely chopped fresh rosemary
  • 1 tsp fine salt
  • 7g sachet fast-action dried yeast
  • 150g crumbled feta

Method

  1. Drain a 240g tub SunBlush tomatoes, reserving 1 tbsp oil and 8 tomatoes. Chop the rest.
  2. Sift the flour and salt into a large bowl, add the rosemary. Stir in the yeast. Make a well in the centre and gradually mix in 250ml warm water, the reserved oil and chopped tomatoes until the dough comes together – add a dash more water if it seems dry.
  3. Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth, then knead in the crumbled feta. Shape into 8 balls and put in 8 well-oiled and floured 7cm terracotta pots. Prove for 30 minutes.
  4. Preheat oven to 220°C/fan200°C/gas 7.Top with more feta and a reserved tomato, and push in a small, wet rosemary sprig. Bake for 25 minutes.

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