Mediterranean Wreath – Tomato and Caper Bread with Herbs de Provence

This golden-brown ring bread is a real eye-catcher on any table – crispy on the outside, juicy on the inside, and full of Mediterranean flavors. Sun-dried tomatoes, salty capers, fragrant Herbs de Provence, and a touch of Vegannett Tomato-Caper Spread give the dough a sunny spice that pairs perfectly with antipasti, dips, or simply with olive oil.

🌿 Ingredients for 1 bread wreath:

• 170 g durum wheat semolina
• 100 g sun-dried tomatoes in oil (reserve 20 g of the oil)
• 60 g capers (drained)
• 420 g flour (plus a little extra for processing)
• 1 ½ tbsp Herbs de Provence
• 280 ml water
• ½ cube fresh yeast (approx. 21 g)
• 40 g Vegannett Tomato-Caper Spread
• 20 g sugar
• 2 tsp salt

🔪 Preparation:

1. Finely chop the sun-dried tomatoes, capers, and durum wheat semolina together (mixer or food processor).
2. Add flour, water, yeast, sugar, salt, Herbs de Provence, reserved tomato oil, and Vegannett Tomato-Caper Spread. Knead everything into a smooth dough.
3. Cover the dough in a bowl and let it rise in a warm place for about 1 hour, until doubled in size.
4. On a floured surface, shape it into a long roll and form it into a ring.
5. Flour again, cover, and let it rise for another 20 minutes.
6. Preheat the oven to 250 °C (top/bottom heat).
7. Place the bread wreath in the oven, immediately reduce the temperature to 200 °C, and bake for about 30 minutes until golden brown.
8. Let cool on a wire rack and enjoy lukewarm – plain, with dip, or as a base for open-faced sandwiches.

✨ Tip:

The bread can be wonderfully prepared in advance and tastes even better the next day when briefly reheated in the oven.