Tomato and Garlic Swirled Rolls

I had originally set out to make a garlic bread with slow roasted garlic kneaded into the dough but forgot to buy more garlic and only had 4 cloves at home. When wondering what else I could make, my eyes lit on the Bruschetta mix I had from my Oil and Vinegar haul a couple of weeks ago and I decided to combine the flavours of pizza and garlic bread to create this pretty marbled dough which smells of happiness. I love garlic so would happily add more to this recipe for days when I'm not working but you can easily alter the levels to suit you own tastes. Ideal for lunch boxes or picnics; I had this fresh out the oven slathered with butter, filled with cheese and salad for lunch at work, and dipped in tomato soup for dinner. The rolls will last in an air tight container for 3-4 days or can be frozen once cold.

Ingredients:

500g strong white bread flour
1 tsp fast action yeast
1.5 tsp salt

25g butter - I use dairy free
340ml lukewarm water
3 tbsp bruschetta mix
6 tbsp warm water
4 cloves garlic
1 handful mixed fresh herbs - basil, parsley and chives or whatever you have
flour for kneading

Method:

In a large bowl place the flour and salt and mix together. Gently rub in the butter until its all combined. Add the yeast and mix again. Slowly add the water using your fingers to bring the mixture together to form a sticky dough.

Generously flour your work surface and tip the dough out, making sure not to leave any in the bowl. Knead the dough for around ten minutes until the dough becomes soft to the touch, It should have a consistency similar to your earlobe (weird, I know) and when stretched should create almost like a clear film before ripping, showing that the gluten has been built up.

Mould the dough into a ball, turning gently with your hands under the very edges to create a smooth dome. Place your dough ball into an oiled bowl and cover with clingfilm before placing somewhere warm ( I use my airing cupboard) for at least an hour or until the dough has doubled in size.

While the dough proves, place the bruschetta mix into a bowl with 6 tbsp of hot water and mix before putting to one side for 5 minutes. Crush the garlic cloves and shred the fresh herbs then mix into the tomato based paste that will have formed. If you can't get hold of bruschetta mix then mix 3 tbsp of tomato puree with 2 tsp of mixed herbs.

Bring your dough out and pop on a floured work surface. Gently knead the dough to knock out any air bubbles, it should feel light and springy to the touch. Knead the dough out into a large circle then spread with the tomato and garlic mixture.  Carefully bring the edges of the circle to the middle to form a ball then knead the dough, adding more flour as needed, until the tomato and garlic mixture marbles through the dough.

Form a long sausage of dough and then cut into as many rolls as you desire, remembering they will double in size. Place the rolls on a floured baking tray before covering with a clean tea towel and popping back in the warmth for at least half an hour.

Preheat your oven to 210 degrees fan or 230 degrees non-fan and place the bread on the middle shelf, baking for 15-20 minutes until golden brown on top and solid to the touch. Remove the bread from the tin and tap on its bottom, it should sound almost hollow when baked right through and can be placed back into the tin and oven if needs be. Place the bread on a wire rack to cool before cutting if you can resist that long, I never can, and slather with butter or your toppings of choice.

When you bake these, please take a picture and tag me using #diaryofadefectivehousewife

Enjoy!