Tomato bread (Pane al pomodoro) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on June 17, 2017

    Another very good bread. I let it over-prove as it took much less time than advertised ... probably because it was about 26C in my kitchen. But it still turned out with a nice even, soft crumb. The breads in this book are so quick and easy! As usual I proved in a banetton and baked in a cast-iron casserole. I might make two small loaves next time, as this makes one very large one. I'd also up the quantity of tomatoes -- I went for the low-end 60g, but 100g would have been better. If you want to make it even tastier, I reckon you could add some grated cheese along with the tomatoes.

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