Place the flour, salt and yeast in a large mixing bowl and stir to combine. Add the olive oil add most of the water and mix to a firm slightly sticky dough adding the remaining water if required.
Knead well for 5 minutes. Place in a lightly oiled bowl and cover loosely. Leave in a warm place for about 1 hour or until doubled in size.
Knead the dough again for a few minutes. Roll out on a lightly floured surface to form a 35x23cm (14x9in) rectangle. Brush with olive oil.
Sprinkle the chives and spring onions evenly over the dough then add the chopped tomatoes.
Roll up from the long end like a Swiss roll and cut into eight equal slices.
Arrange the slices equally spaced, cut side down in a greased 25cm (10in) spring clip tin.
Cover and leave in a warm place until risen, about 30 minutes.
Bake in the centre of a preheated oven 220C/425F/gas mark 7 for 30 minutes, until golden. When cook the loaf will sound hollow when tapped on the base.
Cool on a wire rack. Serve warm.
Notes
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)