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.

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