8 Servings/1 hour and 50 minutes
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 tomato, sliced
- 4-5 sprigs of fresh thyme, or about 1 tsp of dried leaves
- few fresh basil leaves
- parsley for garnishing
- 1/4 teaspoon black pepper
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/4 teaspoon honey
- 1 1/2 cups all purpose flour
- 1 cup bread flour
- salt
- Place pan over low heat then cook olive oil, minced garlic, thyme, basil and black pepper. Stirring occasionally 5 to 10 minutes or until aromatic.
- In a bowl, combine water, yeast and honey and flour. Let it sit for 5 minutes. Then add salt and 1/4 cup of the infused herb-olive oil mixture. Stir until the flour has moistened. Let sit for another 5 minutes.
- Once the dough comes together, using a dough hooker and let the mixer knead the dough 10 to 15 times until smooth. Now it is ready to sit in an oiled bowl at a warm spot and rise. Takes about an hour.
- After the dough as doubled, preheat oven to 230°C. Then use the remaining olive oil mixture to oil a baking sheet.
- Transfer the dough to a smooth surface, dust lightly with four. Roll it into a long strip dough. Shape the dough on the oiled baking sheet. Curl in the dough like a snail and put sliced tomato in between. Carefully transfer the shaped dough onto the baking tray with oil. Oil the dough again lightly with oil and sprinkle with salt and parsley. Let the dough rise for 20 minutes until it puffs slightly. Bake 15 to 20 minutes or until golden brown.
- Once taken out of the oven, drizzle olive oil on the bread and more parsley. Done!
This bread was made for my husband who loves tomatoes so much that no matter how busy the week had been, his response to tomatoes is always a smile.
I am sure cheese in the filling will be fabulous too. I kept it light to go with a hearty soup.
Bake a simple bread, add your favorites and enjoy the simplicity of life.
By Chelsea Riz
