Roasted Tomato Bread

8.22.2012

 

It´s not spring yet, but today we had a sneak peek at it. Sunny and warm beyond any logical desire considering we still have, officially, one more winter month to surf.  From hail to rain to 24ºC (75ºF), back to dark skies. In the time it took me to bake the bread and go to the terrace and take pictures with natural light, it´s now getting absolutely cloudy. It´ll probably rain, again. So boring. And uneventful.


The main attraction today, besides the fact that I misplaced some documents that I still can´t find, is this tomato bread. Though it may very well be a milk dough focaccia. To me it´s my afternoon tea and I´m afraid to admit it will probably end up being dinner. Yeah, things like that happen when you live alone. You eat roasted tomato bread for tea and dinner.


The whole process is that of a focaccia but milk is used instead of water. It reminded me of the pizzas I used to eat growing up, that had a thick dough, not those thin excuses that some places sell today. This tomato bread is soft, pillowy and melt-in-your-mouth smooth. The roasted tomatoes are the perfect topping, since they become a bit jammy and sweet. 


I know tomatoes are not in season right now, but I think I deserve to believe they are, since for the last months I´ve been looking at fabulous pictures and recipes of summer fruits and vegetables, splashed with abandon across the screen, vibrant, amazing colors that haunted me every time I walked up and down the produce section of the market in the hope I would find something barely interesting. The fault is yours, wonderful food bloggers. You make me long like a kid outside a closed toy store.


So, yes, I did pretend these were sun-kissed tomatoes. Though I have to admit they were quite sweet, especially after roasting them, which is one of my favorite ways of cooking.


And now I can calmly go look for those documents again, the third time today. My taste buds are happy and I can trick my mind into keeping calm while I try to decide what to do if they don´t appear. I still have more tomato bread to keep me company.

Ready to go into the oven

ROASTED TOMATO BREAD
barely adapted from Baking Handbook, by Martha Stewart

Makes 8 to 10 servings

Ingredients

4 pints cherry tomatoes, sliced
½ cup + 6 Tbs extra virgin olive oil, plus more for the pan and last drizzle
4 teaspoons coarse salt
3 ½ cups milk
1 ½ pounds (about 5 ¼ cups) all purpose flour
10 oz. (about 1 ¾ cups) semolina flour
½ oz. dry yeast or 1 ½ oz. fresh yeast
Fresh or dried thyme

Directions

Preheat oven to 300º.
Place tomatoes in large, rimmed baking tray (use two trays if needed). Drizzle ¼ cup olive oil over and sprinkle with 2 teaspoons of salt. Bake until beginning to shrivel and juice on pan has been reduces, about 45 minutes. Remove from oven and reserve.
Brush a 17x12 inch rimmed baking sheet with olive oil. Reserve.
Turn oven tº to 425º.
Over low heat, bring milk to simmer in small saucepan.
In the bowl of an electric mixer fitted with the paddle attachment, combine remaining 2 teaspoons salt, flours, 6 Tbs olive oil and the yeast. Mix on low speed, gradually pouring hot milk until combined, scraping down sides of the bowl as needed. Once combined, mix on medium speed for 1 minute. The dough will be very sticky.
Transfer to the prepared baking sheet. With oiled hands, spread dough evenly, making sure it fills the pan. Cover tightly with plastic wrap and let rise in a warm place until it almost reaches the rim of the pan, about 30 to 45 minutes.

Dimple dough with your hands, arrange ¾ of the roasted tomatoes on top, drizzle with ¼ cup olive oil, sprinkle with thyme and remaining 2 teaspoons coarse salt.





28 comments:

  1. wow, this looks amazing! I'm bookmarking this recipe for use with the rest of my tomatoes from the garden

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  2. Love it, Paula! And, it's just perfect for us just now!

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  3. OMG! This looks fabulous!! I would have no problem having this for dinner (breakfast and lunch ~ all the same day!) I will be making this for sure for our next girls night!! Thanks for sharing!!

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  4. What a lovely flavorful bread!

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  5. There is nothing wrong with eating this for tea and dinner! I dont live alone and I would still do that!! It looks wonderful.

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  6. I will love this Tomato Bread for the whole day....:D Thanks for sharing, Paula.

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  7. Oh wow that looks absolutely fantastic! I think I could eat the whole thing. Awesome.

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  8. So happy that I discovered your blog today. I'm one of those bloggers blessed with a garden of tomatoes right now. This looks like a great recipe to use of the just picked tomatoes. Your warm weather is just around the corner.

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  9. this looks amazing even if tomatoes are not in season in your hemisphere. they're just starting to come in here, so when I get enough cherry tomatoes from my garden I'll have to make this bread. or I might just break down and run down to the farm stand today!

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  10. Your bread looks utterly fantastic my friend, what a stunningly delicious idea :D

    Cheers
    Choc Chip Uru

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  11. Tomatoes are TOTALLY in season here right now...and I think that I NEED to make a loaf of this stunning bread! Seriously, I can't take my eyes off it...I just want to reach in and grab a fat slice. I hope you'll bring this by and share it with BYOB - Bake Your Own Bread this month, Paula! (http://www.girlichef.com/2012/08/byob-bakeyourownbread-august-12.html)

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    1. Thanks for bringing it over and adding it to the bread basket, Paula!

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  12. OH MY! I don't think there's a time that can define this bread. I would eat it for lunch and dinner too! Love the picture when its ready to go in! :)

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  13. Another yummy looking bread and I know it definitely is good. I have a huge weak spot for bread and with roasted tomato, that's just taking it up a notch. I love to read on how all of you enjoy your food, so that I don't feel alone thinking I am such a glutton. LOL..

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  14. This bread looks so delicious, tomatoes are in season here and this looks like the perfect way to use some up!

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  15. Oh wow, Paula! This bread looks fabulous!! Just in time for me…I have an abundance of tomatoes coming in right now!

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  16. My daughter would live on tomatoes and bread if I let her. Your recipe combines them both and looks just amazing, I cannot wait to make it for her. Thank you for sharing this with BYOB.

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  17. This looks so fantastically delicious. Tomatoes are still abundantly in season too.

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  18. Tomato harvest here along the coast reaches full fury next month. I can't wait to try your recipe for Roasted Tomato Bread, it is just luscious!

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  19. Paula, your Roasted Tomato Bread reminds me of the "thick pizza" that the Italian mother of one of my friends used to make, I loved eating it for breakfast (!). Simply wonderful and delcious.

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  20. ok. been to the farm stand and made this last night with little yellow tomatoes instead of red. not as pretty, but they're nice and sweet. this made a double recipe for me, probably not as poofy and tall as yours, but I like crusty. sharing with a class today. thanks to you and Martha!

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  21. This looks so delicious and lucky me, we are at the height of tomatoe season. Can't wait to try it! Thanks.

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  22. This looks so delicious. Lucky for me we're at the height of tomatoe season. Can't wait to try it. Thanks

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  23. This post is making my mouth water. I love making fresh bread, and you can't go wrong with some sweet, ripe tomatoes. I can't wait for summer!

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    1. I found surprisingly good cherry tomatoes!

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  24. Wow - another manageable yeast bread that I must try soon! Maybe even today, as it is a holiday here. I am already dreaming of herbal combinations on this... And I think that this and tea (or a glass of wine) makes for a perfect supper. Thank you, Paula, for all your beautiful posts and inspirations! ~ David

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    1. This is easy David. I never imagined you as the scared-by-yeast type...!

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