Italian Sun-dried Tomato Bread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    747
based on 17 ratings

Sundried tomato flatbread served with basil butter.

recipe updated 11 Sep. 2025

Ingredients

  • Sundried tomato icon
    Sundried tomato
    6
  • Butter icon
    Butter
    100 g
  • Fresh basil leaves icon
    Fresh basil leaves
    4 sprigs
  • Plain flour icon
    Plain flour
    500 g
  • Baking powder icon
    Baking powder
    2 tablespoons
  • Salt icon
    Salt
    2 teaspoons
  • Caster sugar icon
    Caster sugar
    1 pinch
  • Water icon
    Water
    260 g
  • Salt icon
    Salt
    as needed
  • Olive oil icon
    Olive oil
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Medium bowl

Step preview

  1. Grease and line a clean baking tray with parchment paper then set aside
  2. Attach the Dough Tool
  3. Add plain flour, baking powder, salt, caster sugar and water to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Knead with splashguard fitted - 1 min, Speed Min
  6. Then add sundried tomato to the Cooking Chef XL Bowl
  7. Knead with splashguard fitted - 9 min, Speed 1
  8. Remove the dough from the Cooking Chef bowl
  9. Lightly grease the Cooking Chef bowl
  10. Return the dough to the Cooking Chef bowl
  11. Remove the Dough Tool
  12. Prove with splashguard fitted - 30 min, 30°C, Speed OFF
  13. Pre-heat oven - 200°C
  14. Transfer content of Cooking Chef XL Bowl to lightly floured surface
  15. Cut equal pieces
  16. Flatten and roll into an oval shape
  17. Transfer shaped dough to baking tray
  18. Top with sundried tomato, salt and olive oil
  19. Bake - 30 min, 200°C
  20. Remove from oven and let cool
  21. Transfer onto cooling rack and let cool
  22. Add butter and fresh basil leaves to a clean medium bowl
  23. Mix until combined
  24. Serve
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