Tomato Bread
BREAD
1 teaspoon dry active yeast 31⁄3 cups (400 grams)
high-gluten bread flour ¼ cup (30 grams) semolina 1 teaspoon black pepper 1 teaspoon dried ground
turmeric
2 teaspoons crushed
coriander seeds 2 teaspoons sea salt
1 cup (250 grams) water 7 tablespoons (50 grams)
olive oil
TOPPING
5 medium tomatoes, sliced
into ½-inch slices
8 to 10 cloves of whole garlic, sliced lengthwise 2 to 3 tablespoons olive oil Sprinkle of sea salt
MINT SAUCE
1 cup plain whole-milk yogurt
1 cup loose mint leaves ½ teaspoon salt Juice from one lemon
Instructions: In a large bowl, combine the dry yeast, flour, semolina, black pepper, turmeric, coriander seeds, 1½ teaspoons salt and water and mix with your hands — the flour will be sticky. Mix just until the mass is well combined then add 2 to 3 tablespoons of olive oil to coat the ball of dough and transfer it to another oiled bowl. The dough will be very soft and almost slithery. Let it rest, loosely covered at room temperature, for 2 to 3 hours or in the refrigerator overnight.
When the dough has doubled in size, punch it down with your fist and transfer it to an oiled parchment-paper-lined baking pan. Spread the dough so it covers the pan evenly. Press the surface of the dough with your fingertips, cover it lightly and let it rise for an hour outside or 4 to 6 hours or overnight in the refrigerator.
To make the mint sauce, purée yogurt, mint, salt and lemon juice until smooth. Refrigerate until ready to use.
Preheat the oven to 400 degrees. Spread the sliced tomatoes and garlic on the bread, pour the remainder of the olive oil on top and sprinkle remaining salt. Bake for 15 to 20 minutes. Let it cool for 20 to 30 minutes. Slice the bread into 6 even pieces. To reheat, bake at 350 degrees oven for 3 to 4 minutes until warm.
Notes & variations
• The ambient temperature will greatly affect the rising time — try to find a warm spot in the kitchen to let the dough rise.
• Turmeric and coriander seeds are optional — leave them out or replace with other whole spices.
• Replace tomatoes with sliced peppers, mushrooms or squash.
• Replace mint with other herbs such as basil, parsley or cilantro.
Makes large 6 pieces From Anita Jaisinghani