Inspired by a post I seen on KitchenAid London’s Facebook and having recently invested in my own KitchenAid Stand Mixer it was a must that I had to bake. I adjusted some of the ingredients to my liking. For me it was a little bit too crispy on top but my partner loved it. Practise makes perfect as they say…..watch this space.

Makes 1 loaf

1 packet of 7g dried active yeast

200ml lukewarm water

pinch of sugar

400g strong white bread flour

1/2 tsp salt

50ml olive oil

1 tbsp honey

1/2 bunch of basil – finely chopped

1-12 Cherry tomatoes (of your choice) I used piccolo and sunblush

1 tbsp Tomato puree

Sea Salt flakes to garnish

1. Empty the yeast into the lukewarm water with the pinch of sugar and leave for about 10 minutes until foamy.
2. Stir in the olive oil to the yeast
3. Mix the flour and salt in a bowl, gradually add in the yeast mixture and tomato puree, using the dough hook, knead until a soft dough. Speed 1 for about 5 minutes.
4. Select proving on your oven (if you have one), if not, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1.5 hours.                                                                                       
5. Knock back the dough and knead on speed 1 mixing in the basil for about 2 mins.
6. Roll out the dough on a floured surface about 1.5-2cm thick
7. Place on a greased baking sheet on a tray and make 12 indentations with a damp fingertip, push your cherry tomatoes into each hole, prove again for about 30 mins.        
8. Preheat your oven to 200deg, drizzle a little oil over bread and garnish with sea salt. Bake in the oven for about 25 mins or until bread sounds hollow on bottom.

I served with some balsamic vinegar and olive oil dip, but it is also really nice on its own.