Catalan bread, tomato, oregano

SERVES 6 TO SHARE // PREP TIME 25 MINS // COOK 1 HR 15 MINS (PLUS PROVING, RESTING)

“There’s something to be said about cold tomatoes on warm toast,” says Toft. “We use the best tomatoes so, with the olive oil and crunchy sea salt flakes, it tastes just like summer.”

7 gm dried yeast 1 tsp white sugar 125 ml (½ cup) extra-virgin olive oil 500 gm bread flour 3 tsp salt flakes

Fine semolina, to dust 1 vine-ripened tomato, coarsely chopped 400 gm mixed heirloom tomatoes, coarsely chopped, plus extra to serve ¼ cup oregano leaves

1 Combine yeast and sugar with 375ml (11/2 cups) lukewarm water in a small bowl. Cover and stand until frothy

(10 minutes), then stir in 1 tbsp oil. Combine flour, salt and yeast mixture in the bowl of a stand mixer fitted with a dough hook and mix on low speed until a soft dough forms, then mix on medium speed until smooth and elastic (8 minutes), or knead by hand on a lightly floured surface. Transfer dough to a large oiled bowl, cover and stand in a warm place until doubled in size (30 minutes). Fold dough over on itself 3 times and rest again (30 minutes). Repeat folding and resting 3 more times, cover and set aside until doubled in size (30 minutes). 2 Turn out dough onto a work surface dusted with semolina and cut into 6 pieces. Dust with more semolina, stretch dough slightly and place on a tray. 3 Combine all tomatoes in a bowl with 2 tbsp oil and season to taste.

4 Preheat oven to 240°C. Heat 2 tsp oil in an 18cm ovenproof frying pan over medium heat. Add one piece of dough (see note), pressing down slightly into a round about 1cm thick and top with one sixth of the tomato mixture. Cook until base is light golden (2 minutes), then bake until puffed and golden (10-12 minutes). Transfer to a separate tray and season to taste. Repeat with remaining oil, dough and tomato mixture. Serve Catalan bread topped with extra tomatoes, oregano and remaining oil. Note If you have more than one pan, try cooking two at once.