Some bread for croutons today.
We want to make them a bit more interesting so are adding tomatoes dried in an oven for a few hours with a drizzle of oil, sliced garlic and picked rosmary.
The mix is a basic bread recipie kneaded for a good ten mins with the tomatoes in there so they get all smashed up into the dough.
We let the dough rise up to double the size and chuck it in a hot oven till it sounds hollow.
When cooked we sliced thinly, drizzled with olive oil and baked again till crisp to serve a caponata and basil canape on.