About this recipe:This recipe is for a bread machine but you can make it in the traditional way too. It's practically a meal in itself! Perfect for picnics with salad or serve a big chunk of this with a bowl of soup.
400g bread flour
1 tablespoons dry milk powder
3 1/2 tablespoons caster sugar
1 teaspoon salt
3 tablespoons butter or cooking margarine
2 teaspoons dried active bread yeast
25g chopped sun dried tomatoes
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
120g grated mozzarella cheese
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Place water, flour, dry milk powder, sugar, salt, butter, tomatoes and yeast into bread machine in the order suggested by the manufacturer. Set to Dough cycle, and start the machine.
When the bread machine has finished the Dough cycle, remove and knead for 1 minute by hand. Place in an oiled bowl, and turn a few times to coat the surface of the dough. Cover with a damp tea towel, and let rise for 15 minutes in a warm place.
Dust a baking tray with corn meal. Roll out dough to fit the tray. Make indentations in the dough with your finger tips. Brush top surface with oil, and cover with a damp tea towel. Allow to rise for 30 minutes.
Sprinkle with parmesan cheese, rosemary, garlic salt and mozzarella.
Bake at 200 degrees C for 15 minutes, or until nicely browned. Cool slightly, and cut into squares for serving.