Tomato scofa bread

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Serves: 8

By Thankyouandgoodnight

(1 Vote) 1


  • 1 tbsp oil (from jar of tomatoes)

  • 150ml milk

  • 1 tbsp baking powder

  • 1 pinch salt

  • 1 tbsp natural yoghurt

  • 2 tbsp chives chopped

  • 225g plain flour

  • 40g mature cheddar cheese grated

  • 12 sun-dried tomatoes

  • 12 sun-dried or sun-blush tomatoes (in oil) drained and roughly chopped


  1. Preheat the oven to 220C/Gas Mark 7.
  2. Sift the flour, salt and baking powder in a large bowl. Grind in some black pepper and stir in the cheese.
  3. In a large jug, gently combine the milk, yoghurt, sun-blush tomatoes, oil that the sunblush tomatoes are kept in and chives. Add this to the flour and baking powder and gently combine to form a soft and manageable dough. (adding extra milk if necessary)
  4. On a lightly floured surface, gently push out the dough to form a round approximately 4cm thick. Mark 6 triangles with a knife, taking care not to cut all the way through the dough.
  5. Place on a baking tray and cook in the oven for 15-20 minutes until risen and golden brown.

Handy Hint

Add whatever ingredients you like in addition (or instead of) the chives and tomatoes. e.g. olives and herbs work well. Great for children to help make too and also good for snacks!

Additional Information

  • Make Ahead

  • Kids can help

  • italian

  • bread

  • tomato

  • Snack

  • Low fat

  • Vegetarian

  • Nut Free

  • Egg Free

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  • Thankyouandgoodnight 17/10/08 20:52

    Dead easy to make and suprisingly impressive!