Tomato Basil Breads

I use my overnight baguette dough for these rolls, because it’s so simple to make. You can also use a regular bread dough or even go for a foccaccia dough.


  • 250gr strong bread flour
  • 175gr lukewarm water
  • 6gr salt
  • 1.5gr (1/4 tsp) dried yeast
  • 8 cherry tomatoes, quartered
  • 1 tbs olive oil
  • 4 garlic cloves, finely chopped
  • basil leaves

Makes 6 rolls


In the evening, combine all ingredients in a bowl. Stir everything together well, then cover and leave for 30min.
With a firm rubber spatula, or a sturdy rounded dough scraper, scrape over the side and bottom of the bowl, then lift the dough and fold it over itself. Do this all around the bowl, until you have a nice and firm ball of dough. Rest for 30min. Do this at least 2, preferably 3 more times.
Cover the bowl and set it in the fridge.

Take the dough out in the morning, it should be nicely doubled in size. If yours seems a bit small, set the bowl in a warm-ish environment until it has puffed up sufficiently.
Take the dough out of the bowl, onto a well floured surface. Roll it out to a large rectangle.
Combine the garlic and oil, and spread this out over the dough. Top with the tomatoes and finally the basil, pushing it into the dough slightly.
Fold one third of the dough over the middle, and then fold the remaining third over the middle as well.
Cut the long rectangle into 6 pieces, I use my dough scraper but a pizza blade would work well too. Turn each piece onto its side, then open it up somewhat to show the filling.
Place the rolls on a baking tray and cover lightly with a towel. Leave for 30min in a warm spot or an hour in a cooler spot, until the dough has puffed up nicely. Usually, dough should double in size but I always find it difficult to measure in filled buns.

Heat the oven to 230°C. Also put a baking tray or oven proof dish on the oven base.
Put the kettle on.

Spray the breads with a little water and place the baking tray in the oven.
Poor some boiling water from the kettle onto the hot baking tray on the bottom of the oven. Quickly close the door and bake for 15-20 minutes.

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