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Feta, tomato and rosemary flowerpot bread

Name: Feta, tomato and rosemary flowerpot bread
Yield: For 8 people
Cuisine: Italian recipes
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

Published: 31 Mar 07
Updated: 18 Mar 24

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

Easy
April 2007

Test kitchen approved

For 8 people
Takes 30 minutes to make, 25 minutes to bake, plus proving

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

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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

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Method

Drain a 240g tub SunBlush tomatoes, reserving 1 tbsp oil and 8 tomatoes. Chop the rest.
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.
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.