I love adding savory flavors to the standard dough recipe. This tomato dough was so tasty. (I’ve done other versions using tomato juice, salsa, or even bloody mary mix.) The recipe makes the equivalent of 2 baguettes or 2 pizzas. I used one portion to make bread sticks. We devoured these with hummus, and the little dude had some in his school lunch. The other portion was used for a plain pizza with garden tomato sauce and basil.
- 1 cup warm water
- 2 tsp yeast
- 1 TB honey (or 1 tsp sugar)
- 1 cup whole wheat flour
- 1½ cups unbleached all purpose flour
- 2 TB tomato paste
- ½ cup sundried tomatoes, chopped
- 2 tsp olive oil
- 1½ tsp salt
- Preheat oven and pizza stone at highest temperature.
- Add water, honey, and yeast to mixing bowl. Add all other ingredients. Mix and knead on low setting for approximately five minutes until all flour is incorporated and it forms a ball that doesn't stick to the bowl.
- Cover with a damp towel or plastic wrap for about an hour.
- Divide into 2 portions. Flatten one dough into a pizza round. (Optional: Drizzle top with olive oil and sprinkle with salt, pepper, and herbs.)
- Bake on the pizza stone for about five minutes until just beginning to brown on edges. Use a pizza cutter or knife to cut into bread sticks.
- Repeat with second dough. Extra dough can also be refrigerated for a few days or frozen.
Cook time varies widely depending on the oven temp and how long the pizza stone was preheated. Dough frozen in ziploc bags can be thawed by taking it out of the freezer in the morning to be ready for an evening meal, or placed in the fridge the night before.
I use the dry type sundried tomatoes that are usually found near the produce section. You could also use the jarred style and omit the olive oil from the recipe.
These can also be formed into 2 baguettes. It can also be divided into 16 balls that are then flattened and cooked like pancakes stovetop for a naan like result.baking, bread, plant based, recipe, school lunch, vegan, vegetarian