Pan De Tomate
Dive into the rustic charm of *Pan de Tomate*, a Spanish-inspired tomato bread that’s as flavorful as it is versatile. This artisan loaf combines the natural sweetness of fresh tomato puree with aromatic garlic and the rich undertones of olive oil, creating a moist, tender crumb and a golden, crusty exterior. Elevated with optional fresh basil, it’s a savory delight perfect for serving alongside tapas, soups, or summer salads. With just a few simple ingredients like all-purpose flour, warm water, and instant yeast, this recipe is easy to master, while the inclusion of fresh ingredients like tomatoes and herbs adds a gourmet touch. Whether enjoyed fresh out of the oven, toasted with a drizzle of olive oil, or topped with cured meats and cheese, this homemade Pan de Tomate will become your new go-to bread for every occasion.
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Ingredients
- 500 grams All-purpose flour
- 200 grams Tomatoes
- 150 milliliters Warm water
- 50 milliliters Olive oil
- 10 grams Sugar
- 10 grams Salt
- 7 grams Instant yeast
- 2 cloves Garlic (finely minced)
- 10 grams Fresh basil leaves (optional, chopped)
Directions
Step 1
1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix thoroughly to evenly distribute the dry ingredients.
Step 2
2. Cut the tomatoes into chunks and blend them in a food processor or blender until they form a smooth puree. You should end up with around 200 milliliters of puree.
Step 3
3. Add the tomato puree, warm water, and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a rough dough forms.
Step 4
4. Transfer the dough to a clean, floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 5-7 minutes on medium speed.
Step 5
5. Incorporate the minced garlic and optional basil into the dough during the kneading process, ensuring they are evenly distributed.
Step 6
6. Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for 1 to 1½ hours, or until it doubles in size.
Step 7
7. Preheat your oven to 220°C (425°F). Place a baking stone or an inverted baking sheet in the oven to heat up.
Step 8
8. Punch the dough down to release any excess air. Shape it into a round loaf or place it into a greased loaf pan, depending on your preference.
Step 9
9. Allow the shaped dough to rest for another 30 minutes while the oven finishes heating.
Step 10
10. If desired, sprinkle some flour on top of the dough and make a few shallow slashes with a sharp knife to allow for expansion in the oven.
Step 11
11. Bake the bread on the preheated stone or baking sheet for 30-35 minutes, or until the crust is golden brown and it sounds hollow when tapped on the bottom.
Step 12
12. Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Step 13
13. Serve fresh or toasted with olive oil, garlic, or a side of cured meats and cheese. Enjoy!
Nutrition Facts
| Serving size | (942.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2359.6 |
| Total Fat 53.2g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3954.4mg | 0% |
| Total Carbohydrate 404.8g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 16.4g | |
| Protein 57.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 113.6mg | 0% |
| Iron 24.8mg | 0% |
| Potassium 1106.1mg | 0% |
Source of Calories