Ingredients
Ingredients (2 small loaves)
- 1 can (400 g) high-quality canned whole peeled tomatoes
- 550 g flour total (350 g plain + 200 g wholemeal)
- 50–60 g sun-dried tomatoes, finely chopped
- 1 tsp dried basil (optional)
- 1 tsp Italian seasoning
- 2 tsp baking powder
- 1 tsp salt
- 2 tbsp olive oil
- 2–3 tbsp sunflower seeds, for topping
Directions
Step 1
Blend the canned whole peeled tomatoes.
Step 2
Mix all dry ingredients in a large bowl.
Step 3
Add the tomatoes and olive oil and mix until a soft dough forms. It should feel tacky but not pourable.
Step 4
With lightly oiled hands, divide the dough into 2 small baguette-style loaves and shape gently.
Step 5
Brush with olive oil and sprinkle generously with sunflower seeds.
Step 6
Bake at 180°C fan / 200°C conventional for 30–40 minutes until golden.
Step 7
Allow to cool slightly before slicing.
