Tomato bread

150 g white flour

150 ml water

1 knife tip of yeast

For the starter dough, mix all the ingredients together, then cover and allow to proof at room temperature for about 24 hours.

600 g dark wheat flour

1½ tbsp salt

300 ml tomato juice

10 g yeast

3 tbsp olive oil

100 g tomatoes

dried

50 g olives

black, pitted, halved

1 tbsp herbs

Italian, dried

olive oil

Cut the tomatoes into strips. Halve the olives. For the bread dough, mix all the ingredients with the starter dough and knead into a smooth dough. Cover and allow to proof for about 1½ hours.

Aire caliente con inyección de vapor (230 °C)

Turn the dough into a cake tin that has been greased with olive oil, dust the top with flour and score with a knife. Put the cake tin on to the wire shelf in the preheated cooking space. Bake.

Introducir los alimentos

Aire caliente con inyección de vapor 230 °C durante 15 Min.

Aire caliente 200 °C durante 35 Min.

Turn the bread out of the tin and allow to cool on the wire shelf.