Pane semintegrale ai pomodori secchi - Valle del Crati

How delicious when the smell of freshly baked bread pervades the whole house!

This dried tomato bread is really fragrant and will be perfect to accompany platters of cold meats and cheeses in your aperitifs.

Try this recipe now! 


- 500 g type 2 flour

- 350 ml water

- 5 g brewer's yeast

- 5 g salt

- 100 g dried tomatoes in oil 


First take the dried tomatoes, drain them well and cut them into pieces.

Put the flour, crumbled yeast and 300 ml of water into a large bowl and start kneading. After about 10 minutes, add the salt, the remaining water, the chopped dried tomatoes and continue kneading.

Once ready, compact well and leave to rise at room temperature for about three hours in an oiled bowl (it should double in volume), covered with cling film.

Bake in a hot static oven at 250° for 10 minutes, then lower the temperature to 200° and continue baking for another 30 minutes.

Prodotti da forno