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Joss Stone's herby bread & tomato bruschetta

After her wildly successful cooking debut on our show earlier this year, Joss Stone is back in the first of a very special series for us. She's showing us around Nashville in a very exclusive tour, as well as cooking up some of her favourite dishes along the way. Today, we kick off with a Tennessee style bruschetta.

Herby bread & tomato bruschetta

Rustic, no-knead bread


  • 3 1/2 cups / 455g  bread flour

  • 2 tsp active dry yeast

  • 2 tsp fresh rosemary

  • 1 tsp salt

  • 1 1/2 cups / 300ml  warm water, plus a few tablespoons more


1. Mix all dry ingredients together, then stir in water.

2. Cover and let sit at room temp for 2 hours.

3. Preheat the oven to 450; put the pizza stone in the oven while it preheats. Add a bowl of water underneath the pizza stone to create steam.

4. Flour the work surface; bread will be sticky. No kneading! Shape into a ball shape. Put the loaf on a parchment-lined baking sheet.

5. Cut lines on top.

6. Transfer bread to preheated pizza stone.

7. Bake for around 30 minutes and let cool before slicing.



  • 1 pound / 15-10 cherry tomatoes (yellow and red) 

  • 1-2 tbsp olive oil

  • 1/4 tsp salt

  • 1/4 tsp lemon pepper

  • Handful of fresh basil leaves, chopped

  • 4-5 fresh mint leaves, chopped

  • 1-2 tsp fresh lemon juice

  • Balsamic glaze, for drizzling


1. Chop tomatoes as small as you like. 

2. Stir together tomatoes, olive oil, salt and basil leaves. 

3. Top sliced rustic bread with bruschetta.

4. Drizzle with balsamic glaze.

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Weekdays 9am