Feta, tomato and rosemary flower pot breads recipe

Try this glorious savoury bread fresh from the pot... the flower pot, that is


  • Basic loaf dough recipe (see below)
  • 240g tub SunBlush tomatoes,
  • 1 tbsp oil
  • 2 tbsp finely chopped fresh rosemary
  • 150g crumbled feta


How to make feta, tomato and rosemary bread

1. Drain a 240g tub SunBlush tomatoes, reserving 1 tbsp oil and 8 tomatoes. Chop the rest. Make the dough for a basic white loaf, but add 2 tbsp finely chopped fresh rosemary to the flour and mix in the reserved oil, chopped tomatoes and 250ml warm water. Knead, then knead in 150g crumbled feta.

2. Shape into 8 balls and put in 8 well-oiled and floured 7cm terracotta pots. Prove for 30 minutes. Top with more feta and a reserved tomato, and push in a small, wet rosemary sprig. Bake for 25 minutes.

© delicious. magazine


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How to bake the perfect loaf

Gizzi Erskine takes you through making the perfect bread in this video guide

Contributed by delicious. magazine

Contributed by delicious. magazine

Monday 07 January 2008
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