The original name of this recipe is PANE CON POMODORI E CIPOLLE ROSSE
This is a robustly flavoured loaf originated in Tropea in the southern Italian region of Cabria. Ripe full flavoured tomatoes are essential to its success. Choose firm red tomatoes, or leave unripe tomatoes stem-side down on a window sill to ripen. Store ripe potatoes in a dark cool place but don’t refrigerate them.
Another foot ball day, and thus a new bread recipe trial day!
Happy Baking!
This is a robustly flavoured loaf originated in Tropea in the southern Italian region of Cabria. Ripe full flavoured tomatoes are essential to its success. Choose firm red tomatoes, or leave unripe tomatoes stem-side down on a window sill to ripen. Store ripe potatoes in a dark cool place but don’t refrigerate them.
Another foot ball day, and thus a new bread recipe trial day!
Happy Baking!
INGREDIENTS Yeast Water Refined Flour Salt Tomatoes Onions Olive Oil Oregano Chilli Flakes | QUANTITY 3.5 tsp 150 ml 500 gms 2 tsp 500 gms, ripe halved and finely sliced 1 tbsp 3 tsp, dried 1 tsp | TO BEGIN Sponge Method Time About 1 hour RISING 1 hour PROVING 35 - 45 Minutes OVEN TEMPERATURES 200 deg Centigrate BAKING 45 Minutes YIELD 1 Loaf |
RECIPE
Sprinkle the yeast in 150 ml of warm water.
Stir well to allow it to dissolve. Make sure the yeast is entirely dissolved and not sticking to the spoon or staying in lumps.
Sprinkle the yeast in 150 ml of warm water.
Stir well to allow it to dissolve. Make sure the yeast is entirely dissolved and not sticking to the spoon or staying in lumps.
Allow the yeasted water to sit for 5 minutes. You will notice a few bubbles.
In the mean time, take the mentioned quantity of flour in a bowl and add salt to it. Mix well.
In the mean time, take the mentioned quantity of flour in a bowl and add salt to it. Mix well.
Make a well in the centre of the flour, and pour the yeasted water in it.
With a wooden spoon, pull in the flour from the sides to make the yeasted water into a thick paste. Cover with a moist kitchen cloth and keep aside for an hour to sponge.
With a wooden spoon, pull in the flour from the sides to make the yeasted water into a thick paste. Cover with a moist kitchen cloth and keep aside for an hour to sponge.
In the mean while, keep a pot of water to boil.
Thinly slice the onions.
Make a slit at the bottom of the tomatoes and drop them in the boiling water for 1 - 2 minutes. This makes it easier to de-skin the tomatoes.
Thinly slice the onions.
Make a slit at the bottom of the tomatoes and drop them in the boiling water for 1 - 2 minutes. This makes it easier to de-skin the tomatoes.
Strain the tomatoes, allow them to cool slightly. With the help of a knife, peel off the skin of the tomatoes.
Cut them into quarters and remove the pulp and the seeds from all the tomatoes.
Take a non-stick pan and heat the olive oil in it.
Cut them into quarters and remove the pulp and the seeds from all the tomatoes.
Take a non-stick pan and heat the olive oil in it.
Add the onions and the tomatoes to it and stir well.
Add dried oregano and red chilli flakes and stir well.
Cover and cook on a medium flame for about 10 minutes.
After it's cooked, transfer it to a large plate so that it cools down by the time the yeasted paste is ready.
After it's cooked, transfer it to a large plate so that it cools down by the time the yeasted paste is ready.
After an hour, the yeasted flour would look nice and fluffy / spongy.
Stir the cooled tomato mixture into the fermented sponge. Mix in the flour to make a soft, sticky dough. The moisture content of the tomatoes will affect the consistency of the flour. In case the dough has become too wet, add a little flour to it while kneading.
Stir the cooled tomato mixture into the fermented sponge. Mix in the flour to make a soft, sticky dough. The moisture content of the tomatoes will affect the consistency of the flour. In case the dough has become too wet, add a little flour to it while kneading.
Turn the dough onto a lightly floured surface and knead until silky and supple for about 10 minutes.
After the dough is well kneaded, it should come together and stick together too. It shouldn't be too dry or too moist, but just well balanced enough to start drooping from your hand once you hold it up.
Layer a bowl with some oil and put the dough in it. Cover with a moist kitchen towel and allow to rise for an hour or until doubled in size.
Layer a bowl with some oil and put the dough in it. Cover with a moist kitchen towel and allow to rise for an hour or until doubled in size.
After an hour, knock back the dough. Roll it in your hands to make it into a firm dough ball, and allow it to rest for 5 - 10 minutes before proceeding with the recipe.
Shape the dough into a round loaf. Place on an oiled / greased baking tray. Cover with a big container so that the dough doesn't touch its sides after fermenting.
Make sure it is also covered with a moist kitchen towel, to avoid it from getting dry.
Leave to prove until doubled in size, approximately 35 - 45 minutes.
Make sure it is also covered with a moist kitchen towel, to avoid it from getting dry.
Leave to prove until doubled in size, approximately 35 - 45 minutes.
Bake in a pre-heated oven for 45 minutes until golden brown and hollow sounding when tapped underneath. Cool on a wire rack.