Homemade tomato bread

Sift the flour into a large bowl and add the yeast and the salt. Make a pit in the middle and pour the passata into the pit. Stir gently with a spoon. Then mix everything with your hands from the center to the edges to a coherent, moist dough. If necessary, add some extra flour.

Dust the dough with flour and knead the dough by hand on a floured sheet about 10 minutes, or until you have a soft and elastic dough. Place the dough in a lightly greased bowl, cover with a clean, damp tea towel or plastic wrap and allow to rise for 45 minutes in a warm, draft-free place or until the dough has doubled in volume.

Cut the sun-dried to coarse. On a floured sheet, press the air out of the dough and knead briefly. Dust the dough with some extra flour and then knead the sun-dried tomato pieces little by little, in about 5 minutes, through the dough.

Grease the bread mold with a little olive oil. Pollinate the shape with flower; hold it at an angle so that the flower will also stick to the edges. Shake the excess flour from the bread mold. Put the dough into the mold and cover with a clean, damp tea towel. Leave for 30-40 minutes in a warm, draft-free place.

Preheat the oven to 180 ºC. Brush the dough with some water and sprinkle the sesame seeds over the dough. Bake the bread for 40 to 45 minutes or until it is nicely leavened and golden brown. Let the bread cool down on a rack and serve.