The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tomato bread. Recipe by Emmanuel Hadjiandreou

Abelbreadgallery's picture

Tomato bread. Recipe by Emmanuel Hadjiandreou

One of the books I have enjoyed more in terms of baking is Pains et Viennoiseries Maison Pas à Pas, by Emmanuel Hadjiandreou. Since I bought it, a year ago, I wanted to prepare this tomato bread. I don’t know why I haven’t done it before.

It’s a low hydration bread dough, with a big avarage of sourdough, and a short fermentation. You shouldn’t let the dough rest a lot of time because concentrated tomato paste contains a lot of sugar, and you could cause a mess.


 - 400 gr bread flour

- 300 gr liquid sourdough (50% water 50% flour)

- 100 ml water

- 40 gr concentrated tomato paste

- 2 tsp rosemary

- 2 tbsp olive oil

- 10 gr salt

In the book recipe, the master suggests to mix the dry ingredients in one bowl and the wet ingredients in another one, and then mix them. Let it rest 10 minutes, and then knead. It is a very dry dough, so you can add a little bit of water. When the dough is ready, let it rest 1 hour.

Shape a batard, put it into a banetton or a proofing basket, and let it rest between 3 and 6 hours, depending on the room temperature, the power of your sourdough, the amount of sugar your concentrated paste contains.

Preheat your oven at 240C (465F). Put the bread into the oven, 35-45 minutes at 220C (428F). Create some steam at the begin of the baking process.

This recipe calls to make some changes: increase hydration, use poolish instead of sourdough, make buns instead of a big batard, add another ingredients like black olives… It’s your choice!

More info:

Mebake's picture

Very interesting color to the crumb, Andy. Must be flavorful for sure. your version is beautiful.


dabrownman's picture

Can you taste the tomato or the sweetness?

Abelbreadgallery's picture

Yes, but just a little bit of sweetness. I use concentrated tomato puree, so it brings a nice colour, pink dough, To be honest, this bread is prettier than tastier. It is funny to prepare it one time, but it's not a kind of bread I'll prepare every week. It's a good idea for a picnic, because you don't have to add tomatoes to your sandwich!

Have a nice day.

AbeNW11's picture
AbeNW11 (not verified)

But I think the water added should be 200g. Just that you mentioned it being a very! dry dough and thought i'd check up on it (seemed a bit too dry).