100ml Tomato Passata or 35ml tomato puree whisked into 65ml water
7g (1 sachet) Fast Action Dried Yeast
1 tbsp dried oregano
1 tsp garlic powder (optional)
2 tbsp Extra Virgin Olive Oil or 2 tbsp of the oil from a jar of sun-dried tomatoes
1 tsp sea salt
1 tsp honey
Optional, 50g-75g of sun dried tomatoes
Method
In a large bowl, combine the flour, yeast, herbs, and salt. Make a well in the centre.
Mix the lukewarm water, passata, olive oil, and honey. Pour into the well.
Mix into a dough, then tip onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover with a damp cloth, and leave in a warm spot for 1 hour or until doubled in size.
If using sun dried tomatoes, drain the oil from them and pat dry with paper towel then chop into small pieces.
Make a firm fist and gently but steadily press it into the very centre of the dough. Add the sun dried tomatoes if using. Pull the edges of the dough from the sides of the bowl and fold them into the centre where you just pressed. Tip the dough out onto a lightly floured surface and give it 2 or 3 very quick kneads, about 10 seconds or enough to evenly distribute the chopped tomatoes if using.
Divide into 8–10 equal pieces and roll into smooth balls. Place them on a baking tray lined with parchment.
Cover and let them rise for another 30 minutes.
Preheat oven to 200°C (180°C fan). Bake for 15–20 minutes until they sound hollow when tapped on the base.
