← All recipes

🍽️ Crunchy Tomato Breads

348 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 0.5 cube yeast
• 1 tsp sugar
• 150 ml lukewarm water
• 30 g dried tomatoes (finely chopped)
• 2 tbsp basil (finely chopped)
• 1 tsp salt
• 100 g ricotta
• 3 tbsp olive oil

Instructions

1. 1. Dissolve the yeast and sugar in lukewarm water.
2. 2. Add the flour and the remaining ingredients.
3. 3. Knead everything with the dough hooks of the mixer into a smooth dough.
4. 4. Divide the dough into five equal portions.
5. 5. Wrap each portion individually in cling film.
6. 6. Let the dough rest overnight in the refrigerator.
7. 7. Shape the dough portions into small baguettes the next day.
8. 8. Score the loaves with a sharp knife.
9. 9. Place the loaves on a lightly greased baking sheet.
10. 10. Preheat the oven to 220 degrees Celsius.
11. 11. Bake the loaves on the second rack from the bottom for 12 to 15 minutes until golden brown.

Nutrition per serving

• kcal: 348
• Protein: 10 g · Fett/Fat: 9 g · Carbs: 55 g