This wonderful recipe comes from The Gate Cookbook. The Gate is an amazing vegetarian restaurant in England. We love their cookbook!

Tomato and Rosemary Bread


- 20g (3/4oz) dry active yeast
- 4 tsp sugar
- 500ml warm water

combine above ingredients in a small bowl and leave for 10-15mins until frothy

- 1kg plain flour

- salt
- pepper
- bunch thyme roughly chopped
- bunch rosemary roughly chopped

Combine herbs and seasoning

Stir wet ingredients into 1/3 of the flour.
Then add 4tsp of the seasoning and herb mix to the remaining 2/3 of flour.

Combine both flour mixes together with...

- 175ml (aprox 3/4cup) olive oil
- about 2tbsp sundried tomato pesto (I used home made tomato pure)

Knead vigorously for 10-15mins using the heel of the hand.
Shape into a long flatish loaf. Drizzle with a little more olive oil and sprinkle with rosemary sprigs, salt and pepper, sliced tomatoes and red onion (be generous with these two).

Leave in a draught-free place for 45mins to prove (it doubles in size)

Preheat oven to 180deg, and bake for 40-45mins until nicely coloured and the base sounds hollow when tapped. Leave for 15mins before serving.