Mix the flour with the dry yeast. Add the salt, paprika powder and herbs.
Add water and knead the dough.
Cut the semi-dried tomatoes into small pieces and knead into the dough.
Cover and leave to rise at room temperature for 1 hour.
Then slide onto a floured surface.
Dust the dough with flour, knead it, stretch it twice, roll it up and then round it with flour.
Line a round cake tin with baking paper. Pour in the dough. Cover and leave to rise again at room temperature for approx. 2 hours.
In the meantime, preheat the oven to 220 degrees Celsius top/bottom heat.
Place the baking tin with the dough in the oven. Bake uncovered at 220 degrees for 10 minutes.
Then reduce the temperature to 200 degrees and bake for a further 20 minutes.
Reduce the temperature to 190 degrees, cover the bread with another sheet of baking paper and finish baking. The total baking time is 55 minutes.
