AuthorGeo FoodsCategorySnacksIngredients
Preparation
Heat the oven to 200°C. Make up the dough following pack instructions, then tip out onto a baking-paper-lined tray and shape into a rectangle of dough. Drain the tomatoes in a sieve then tip into a bowl (keep the oil). Mix in the rosemary, feta and four tablespoons of oil from the jar. Make dimples in the dough with your fingers then scatter over the tomato mixture and drizzle with more oil from the jar. Bake for 25 minutes or until puffed and golden. Serve warm and drizzled with a little more oil from the jar, if you like.
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· 500 g ciabatta bread dough · 330 g Belazu hot chilli tomatoes · 1 tablespoon rosemary · 200 g fetaDirections
1Heat the oven to 200°C. Make up the dough following pack instructions, then tip out onto a baking-paper-lined tray and shape into a rectangle of dough. Drain the tomatoes in a sieve then tip into a bowl (keep the oil). Mix in the rosemary, feta and four tablespoons of oil from the jar. Make dimples in the dough with your fingers then scatter over the tomato mixture and drizzle with more oil from the jar. Bake for 25 minutes or until puffed and golden. Serve warm and drizzled with a little more oil from the jar, if you like.
Ingredients
Directions
Heat the oven to 200°C. Make up the dough following pack instructions, then tip out onto a baking-paper-lined tray and shape into a rectangle of dough. Drain the tomatoes in a sieve then tip into a bowl (keep the oil). Mix in the rosemary, feta and four tablespoons of oil from the jar. Make dimples in the dough with your fingers then scatter over the tomato mixture and drizzle with more oil from the jar. Bake for 25 minutes or until puffed and golden. Serve warm and drizzled with a little more oil from the jar, if you like.