Sandwich bread with tomatoes and oregano

Over 60

Medium

Oven

First dough: Mix 5 g yeast in 200 g lukewarm water and put it in an electronic mixer. Add 400 g flour, 8 g salt and 60 g extra virgin olive oil. Start the electric mixer and knead for at least 5 minutes, until the dough is smooth and homogeneous. Put the dough in a bowl, cover with a cloth and allow it to rise for at least 4 hours.
Second dough: Mix the remaining 5 g yeast with 200 g lukewarm water and put it into the electric mixer. Add 400 g flour, 40 g tomato paste, 60 g extra virgin olive oil and 8 g salt. Start the electric mixer and knead for at least 5 minutes, until the dough is smooth and homogeneous. Put the dough in a bowl, cover with a cloth and allow it to rise for at least 4 hours.
Preparation: when doughs have doubled in bulk, roll out the first dough evenly with a rolling pin and try to shape it into a 30 x 20 cm rectangle. Then roll out the second dough - prepared with tomato paste as explained above - and sprinkle some Semi-dry Tomatoes, oregano and a pinch of salt on the surface. Roll up the two doughs together and put them into a loaf pan after oiling it lightly with some extra virgin olive oil.
Allow the bread to rise again for at least two hours, then bake it in a hot over at 180°C for 50 minutes.

Find out more about Orogel's products!