Sundried Tomato & Chilli Bread

Sundried Tomato & Chilli Bread

By: Schwartz UK

March 11, 2026

Infused with sundried tomato paste and chili powder, serve this easy bread as an appetiser or side at your next dinner party to wow your guests.

Recipe Info

  • Prep Time:

    5 minutes

  • Cook Time:

    45 minutes

  • Servings:

    6

  • User Rating:

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 onion, peeled and finely chopped
  • 1 teaspoon Schwartz® Mild Chilli Powder
  • 3 tablespoons sundried tomato paste
  • 500 (1 ) strong bread flour
  • 1 teaspoon Schwartz® Sea Salt
  • 1 teaspoon caster sugar
  • 1 teaspoon quick action yeast
  • 300 mililitres hand-hot water
  • 1 tablespoon olive oil
  • milk to glaze

Nutrition Information

(per serving)

Infused with sundried tomato paste and chili powder, serve this easy bread as an appetiser or side at your next dinner party to wow your guests.

Key products

A clear glass jar of Schwartz Chilli Powder, 38G with an orange and black lid and a label featuring a red chili pepper and a 100 percent natural seal.
A loaf of savory swirl bread is sliced on a wooden cutting board, served with butter and a side salad.

Mild Chilli Powder

£2.30

A clear glass grinder bottle of Schwartz Sea Salt, 60G shows the coarse white salt crystals through the label and features a black and red adjustable grinding cap.
A top-down view shows a rustic meal of roasted chicken, potatoes, and green beans, with drinks served in two amber-colored Barrel glasses.

Sea Salt Adjustable Grinder Mill

£3.20

Instructions

Instructions

  1. Heat the oil in a non-stick frying pan and fry the onion for a few minutes until softened. Remove from the heat and stir in the Chilli Powder and sundried tomato paste. Leave to one side.
  2. In a large bowl mix together the flour, salt, caster sugar and yeast. Make a well in the centre and pour in the water and olive oil. Bring the mixture together and then knead well for 10 minutes.
  3. Roll the dough out to a large rectangle and spread the cooled paste over the dough. Roll the dough up and place on an oiled tray. Cover with a damp tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
  4. Preheat the oven to 220°C / 425°F / 200°C Fan / Gas Mark 7. Brush the surface of the loaf with milk and bake the bread for 35-45 minutes. Remove the loaf from the oven and tap the base. If the bread sounds hollow, it is cooked. Cool and serve sliced.

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