Bread with tomatoes and basil. Fragrant bread with tomatoes, basil and garlic

This bread, which meets thick crust, infused with olive oil, and the classic Italian combination of tomatoes, basil and garlic, is incredibly tasty and it takes truly great willpower to resist and not eat it in one sitting.

So if you still decide to take a chance, call your guests and family so that the damage to the figure is minimal!
Ingredients for 2 small loaves
for the test:
250 g wheat flour
10 g semolina
3 g dry yeast
5 g salt
25 y. olive oil
160 g of water
for the filling: 10-12 cherry tomatoes
10 garlic cloves
a few sprigs of basil
2 tbsp cornmeal
2 tbsp olive oil
salt
Mix all the dry ingredients of the dough, make a “well” out of them on the table and pour olive oil and a little water into it. Mix wet ingredients with dry ingredients, expanding the “well” and adding water as it mixes with flour. After adding all the water, knead the dough, adding a little flour if necessary so that the dough does not stick to your hands. In any case, it should turn out to be quite sticky, so it is more convenient, of course, to use a mixer with a dough attachment. Anyway, after kneading the dough, roll it into a tight ball, place in a bowl, cover with a towel and put in a warm place.
Cut each tomato in half and place cut side up in a baking dish. Gently salt, and if these are not ripe summer cherry tomatoes from the garden, but pale tomatoes from the supermarket, sprinkle them with a little sugar in addition so that the filling does not turn out too sour. Put the baking dish in the oven, preheated to 190 degrees, and bake the tomatoes for 30 minutes. Remove the dish from the oven and let the tomatoes cool slightly.

When the ball of dough has about doubled in size, sprinkle generously on your work surface. cornmeal, put the dough on it and spread it with your fingers into a large thin rectangle. Spread the tomatoes, basil leaves and coarsely chopped garlic evenly over its surface and lightly press them into the dough. Now lift the left third of the dough rectangle and fold it towards the center. Do the same with the right third and press down. Close up the edges of the dough at the top and bottom, and you will get a layer of dough closed on all sides, inside of which there will be a filling. Now cut it crosswise into two parts, place each on a baking sheet with the cut up and align so that it becomes stable. Cover the baking sheet with a towel and place in a warm place for another hour.
Transfer the bread to a baking stone or simply put it in an oven preheated to 250 degrees, immediately reduce its temperature to 220 and bake for 20-25 minutes until golden brown. Take the bread out of the oven, brush it with olive oil with a brush (it will soak into the bread almost instantly) and cool on a wire rack. This bread is very tasty both warm and already cold, but in any case it is better to eat it on the day it was baked: the next day, of course, it will also be edible, but this is not the same.

I must say right away that these bread rolls are not my favorite in the bread segment. I have long chosen Finn Crisp bread for myself, and I like them more than others. But sometimes I buy others for a change.

Why I bought these: attractive packaging, I love these. Laconic, in "eco-style", it is attractive to pick up. The loaves themselves are so tiny and cute.

Country of manufacture: Lithuania

Compound: Wheat flour 1 grade, water, whole-ground wheat flour, whole-ground Rye flour, rye bran, dried tomato granules (3%), honey, sea salt, yeast, dried basil (0.7%), sugar syrup.

The composition is not frightening. On the contrary. I consider it a plus that these breads do not contain flavor enhancers, preservatives, dyes! The manufacturer indicates that the production uses environmentally friendly raw materials.

Taste: the very first impression is that the breads are REALLY HARD. This is unusual for such a product. They are dense, unlike any other bread that I have tried.

Moderately salty, tomato and basil are felt, but not much. In general, the taste is not pronounced. But pleasant. Bread is dietary - and it is felt.

Also from this series tried Bread with sesame, flax and cumin. They differ not only in taste / filler, but also in shape - these are long elongated ones. Liked it too. In the photo with the composition - the composition of this particular type of bread.

Delivery methods

• Courier delivery
• Post office
• Pickup

Payment Methods

• Cash to courier
• C.O.D

Delivery by mail in Russia

Ingredients: whole grains of wheat, corn grits, pearl barley, oatmeal, polished millet, "Extra" salt, tomato powder, split peas, dried spices (basil), natural vegetable emulsifier (soy) lecithin, food supplement antioxidant (tocopherols, mixture concentrate).
Nutritional value per 100 g of the product: proteins - 12.15 g, fats - 2.35 g, carbohydrates - 63.8 g.
Energy value: 1444 kJ / 345 kcal.
Dietary fiber - not less than 10.3 g.

Delivery methods

• Courier delivery
• Post office
• Pickup

Payment Methods

• Cash to courier
• C.O.D

Delivery in Moscow and Moscow region
Delivery is carried out by courier service within the Moscow Ring Road from Monday to Saturday, in one of two intervals: from 10 am to 2 pm, or from 2 pm to 6 pm. Outside the Moscow Ring Road from Monday to Thursday, from 10 am to 6 pm. The cost of delivery of the order is from 200 rubles within the Moscow Ring Road, from 250 rubles. - in the Moscow region (depends on the distance and weight of the order). If the weight of the order is more than 1kg, the shipping cost may be increased.

Delivery by mail in Russia
Delivery is carried out by FSUE Russian Post. Delivery of ordinary parcels usually takes 7-14 days to all regions except Primorsky Krai, Sakhalin, Kamchatka and Yakutia, where parcels take 3-5 weeks. Delivery time when sending first class is 5-10 days to all regions.

Flax bread with tomato and basil is an absolute favorite in the Ecofarmer product line.

Delicious crispbreads are made by low-temperature drying and combine a lot of useful ingredients. Contains flax seeds a large number of macro and micro elements, including phosphorus (700mg/100g), magnesium (380mg/100g), iron (7.7mg/100g), zinc (5.7mg/100g). By the amount of calcium (1400mg / 100g) they are significantly superior to most products. Flax seeds are rich in beta-carotene, vitamins C, E, K, F, B1 and folic acid.

Flaxseed oil is another valuable component contained in sprouted flax seeds. Flaxseed oil is an excellent external source of valuable polyunsaturated fatty acids Omega-3 and Omega-6 (our body cannot synthesize these fats on its own). Moreover, if Omega-6 is also present in soybean, sunflower, mustard, rapeseed and olive oil, then Omega-3 is contained in sufficient quantities only in linseed oil. In oil from flax seeds, the content of Omega-3 is 2 times higher than in fish oil, and significantly higher than in other foods. Once in the body, Omega-3 and Omega-6 are introduced into the structure of the cell, and subsequently have a positive effect on cellular activity, on the rate of transmission of nerve impulses.

I am a maniac. I used to suspect it, but now I know for sure. I made it! In 35 degree heat.
I am a maniac, and my whole family is saints. Apparently Buddhist. Because I dried tomatoes in the oven for two days, but they didn’t strangle me. I don’t know how many degrees it was in the kitchen at the same time - but for two days it was impossible to go there, a fact.
But the actual bread required very little work and turned out to be just as beautiful as expected, and very, very tasty.

Background:
Some six months ago, I was not going to bake bread in the oven at all. But I collected recipes, yeah. Thoughtlessly like a bird. Nice and interesting? In the nest, that is, in daddy. And when somehow it turned out insensitively that I was already baking bread in the oven, and this and that, and it was not at all confusing ... that is, confusing, of course, but very interesting! .. then I revised the recipes, dragged from everywhere. And among other things I found five (five!) identical recipes for bread with tomatoes and basil according to Richard Bertina. Well, you get it, right? :) I love tomatoes, I love basil, I like bread "slippers"... I couldn't pass by this bread! It only remained to wait for the soil small tomatoes of real summer ripeness to appear. Appeared. Finally, you can make long-dreamed bread! And what do I need some miserable 35 ++ degrees in the kitchen? ;))
"Not bread, but vyshyvanka!" my mother said dumbfounded. Is it true, it seems?

It's a pity, the pictures are at night, with a flash. And in general, that ... some kakersky, sorry. Because to gobble up (a good word, huh?) We have become still warm. Yes, I know it's not allowed! But everyone knows - if you can’t, but really want to, then you can :)
So,
500 g bread flour
20 g of either semolina or semolina (in the Russian translation of Richard Bertine's book "Own Bread" it is semolina, I don't have the original, but in the recipes from carina-forum it says "semolina (semolina)", and there are translations ... uh ... there are all sorts of translations ... in short, I took semolina)
15 g yeast (I took 1.5 tsp dry)
10 g salt (1 tsp)
50 ml olive oil
320 ml water
100 g dried tomatoes
bunch of basil (leaves only)
Knead the dough - the bread machine does it for me.
Flatten the dough into a rectangle about 35 by 25 cm. Do not pull!
Scatter the tomatoes and basil over the entire surface. Actually, Bertinet was supposed to roasted garlic, and it’s probably delicious - but I couldn’t add it, because the husband of a vampire, not all households equally love garlic, here.
Then the dough is folded, pinched, cut, unfolded ... here without step by step photos you can’t do it, but there are them on the Web, so I won’t try to describe in words what you can see.
I don’t know what size Bertine’s baking sheet is, but on my baking sheet three unfolded loaves fit only back to back! I had to urgently make partitions between them, so that at least the sides would not stick together. And yet they were tight.
Two of the three loaves I lightly sprinkled with large sea ​​salt, and did not fail.
Bake in a preheated oven at 220 C for 20-30 minutes, depending on the oven. I baked in my gas oven for 30 minutes, in the last 5 I turned up the temperature to 230 to brown the top a little. Carefully! The tomatoes may burn.