I have a confession: conventional, loaf-style bread-making is not my forte, but let me loose with a bottle of olive oil and some other store-cupboard ingredients, and it’s a different story. Today’s onion and rosemary skillet bread is so moreish that you’ll be hard pressed not to eat several slices while standing at the counter. Ambitiously, I tested the thyme and tomato rolls on Niki Segnit, the genius author of The Flavour Thesaurus: thankfully, they got a thumbs up and an empty plate, which isn’t bad for a bread dough that uses tinned tomatoes instead of the liquid.
