Ingredients:
1 piece (small) onion(s)
2 tsp olive oil
8 pieces of tomatoes, dried, in oil (drained)
400 g wheat flour, type 550
100 g wheat semolina, dry
1 packet of yeast, dry
2 tsp iodized salt
250 ml water, lukewarm
1 tbsp tomato paste
2 tsp oregano
Directions:
Dice the onion and fry in hot oil until brown.
Set aside and allow to cool. Pat tomatoes dry with kitchen paper and dice.
Mix the flour, semolina, yeast and salt in a large bowl. Mix the water and tomato paste, add to the flour mixture and knead into a smooth dough using the dough hook of the hand mixer.
Cover the dough and let it rise in a warm place for about 1.5-2 hours.
Add the onion, tomatoes and oregano to the dough and knead well again. Form the dough into a strand about 35 cm long.
Twist it several times and place it on a baking tray lined with baking paper. Leave to rise for another 30 minutes.
Bake the bread in a preheated oven at 200° C (gas mark 3, fan oven: 180° C) on the middle rack for approx. 35–45 minutes.