Ingredients
Scale
- 3 ½ cups all-purpose flour
- 1 packet (7 g) active dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 cup warm water
- 2 tbsp olive oil
- 1 cup finely chopped fresh tomatoes
- ½ cup chopped fresh basil
- 2 cloves garlic, minced
- Optional: ½ cup shredded cheese (your choice)
Instructions
- In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit 5–10 minutes until frothy.
- In a large bowl, mix flour and salt thoroughly.
- Make a well in the center, pour in the yeast mixture and olive oil, and mix until dough begins to form.
- Fold in chopped tomatoes, basil, and minced garlic evenly. Avoid overmixing.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
- Punch down dough and shape into a loaf or divide into rolls.
- Cover and let rise 30–40 minutes while preheating oven to 375°F (190°C).
- Bake 25–30 minutes until golden brown and hollow when tapped.
- Cool on a wire rack at least 15 minutes before slicing.
Notes
Ensure tomatoes are not overly watery to prevent soggy dough.
Optional cheese or herbs can be added to enhance flavor.
For rolls, reduce baking time to 15–20 minutes depending on size.
- Prep Time: 20
- Cook Time: 30