- 4 cups All Purpose Flour
- 1 tsp Baking powder
- 1 tsp active yeast
- 1 tsp sugar
- 1 cup warm water
- 1 tbsp rosemary herb
- 5 garlic cloves minced
- 2 tbsp olive oilFor fillings
- Finely chopped baby corns
- Finely sliced bell peppers
- Home made tomato sauce
- 1 cup mozzarella cheese ( I used Mooz Brand)
- 1 tbsp grated garlic
For Tomato Sauce
- 4 cups boiled tomatoes pureed
- 1 onion finely chopped
- 1 tsp ginger-garlic minced
- 2 tbsp butter
- 1 tbsp Rosemary herb
- 2 tbsp tomato ketchup
- 2 big cloves
- 1 tsp sugar
- 1 tsp pepper
- Salt according to tasteRecipe
Method – Heat butter and add onion. Let it fry and add pureed tomato. Let them simmer on high flame for 1 min. Add ginger-garlic, rosemary herb, tomato ketchup and cloves. Mix well and let it simmer for another 5 mins. Tomato sauce is ready!
Dissolve sugar in the warm water and add yeast. Mix lightly and let it prove for 20 mins.Sieve the flours + salt together. Add freshly chopped parsley leaves. Add 1 tbsp olive oil.Knead it well using yeast water and warm milk. Add more water if required. Once kneaded, brush it with olive oil and let it rest for 45 mins. Dough will be doubled in it’s size.
- Now, roll a certain portion of dough into a round thin shape. Take another portion of dough and make long strand out of it.
- In the mid of the stand, stuff the tomato sauce with cheese.
- Roll strand in a round way so that it looks like a half braid. Arrange it on the outer circle of the round dough.
- Now in the center, sprinkle garlic all around. Spread a gentle serving of tomato sauce Put bell peppers and corn and sprinkle mooz mozzarella cheese over it.
- Again sprinkle garlic all over. Let it bake at 200 degrees for 15 mins and at 100 degree for next 10 mins.
Tangy Tomato bread pool with flavors of garlic and rosemary is ready.
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Photo courtesy: Abhishek Agrawal
Thanks Abhishek for the wonderful photographs….