- 340 grams lukewarm water
- 565 grams plain flour
- 75 grams olive oil
- 7 grams dried yeast, 1 sachet
- 1 tsp salt
- 2 cloves garlic
- 4 Large Roma tomatoes
- 50 grams feta
- 1 bunch basil, or enough leaves to pack a 250ml measuring cup
- Salt and pepper
- olive oil for brushing
Place all dough ingredients in the TM bowl and set time to 6 seconds, speed 5 to combine ingredients.
With TM set to set time for 2 minutes and
Tip dough onto TM silicone mat or place in an oiled bowl and cover dough and place in a warm place to prove for 30 minutes.
While dough is proving make the filling
Preheat your oven to 180C and butter or spray the inside of a 7" round cake tin (i use a tin that is 3" high)
Knock down dough, place on a floured surface and shape into a rectangle. Roll out dough into a large rectangle ensuring dough is rolled out to approximately 4-5mm
Using an offset spatula or knife, spread the bruschetta filling all over the dough.
Cut the dough longways into long 3" high strips and fold using a concertina fold.
Place each folded piece cut side up around the outer edge of the tin and then place additional pieces into the midde ensuring you don't over pack the tin. Just loosely packing the tin ensures the dough has room to expand and rise without exploding out of the tin!
Brush top of bread with olive oil and sprinkle with a litte more salt and pepper
Allow dough to prove in tin for another 10 minutes
Place tin on a baking tray and bake for 40 minutes or until golden on the outside and cooked in the middle.
Remove tin from oven and allow to cool for 5-10 minutes before tipping out and serving
Place garlic cloves in TM bowl and chop 5 seconds, speed 6.
Scape down sides of the bowl with a spatula
Add remaining ingredients and chop 5 seconds speed 5.
Chop for less time or more time depending on how chunky you like your filling.
Accessories you need
You could always use the bruschetta filling as a topping for cooked chicken or fish - steamed in the Varoma would be delicious
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- GF vegan buckwheat bread
- Mini fruit brioche
- Allergy Friendly Banana Bread
- Celebration saffron and sage bread with ginger butter
- LCHF Bagels
- Using All About Breads mixes
- Pita Bread; Gluten Free, Yeast Free
- Basic Sour Dough Bread
- Chilli Cornbread
- Never Fail Fluffy Bread
- Italian focaccia - Paleo, LCHF, Grain free, Sugar free, Nut free and Gluten free
- Pizza pasta salad
- Chicken and sweet corn soup
- Creamy spinach and mushroom pasta
- Mediterranean Carrot Fritters
- Pork apple & fennel meatloaf
- Broccoli, Cauli and Zucchini Soup
- Variation Apricot Chicken
- Caribbean Vegan Potato and Chickpea Curry
- Pad see ew
- Chicken Wing & Vege Soup
- Apple & Onion Parcels
- GF vegan buckwheat bread