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Author Notes: A little round bread reminiscent of a cross between a focaccia and a pizza... —inpatskitchen
Makes one 10 inch round loaf
Prep the bread
- 3/4 cup warm water (100 to 110 degrees)
- 1 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cane sugar
- 1 tablespoon extra virgin olive oil
- 2 cups bread flour (plus more as needed)
- Dissolve the yeast in the water and let sit for about 10 minutes. Stir in the salt, sugar and oil.
- Place the flour in a large mixing bowl and stir in the yeast mixture. (or combine everything in a food processor fitted with a plastic blade) Knead the dough for 10 minutes by hand or about 5 minutes in the food processor. You want a smooth elastic dough, so add more flour as needed.
- Place the dough in a large oiled mixing bowl making sure to coat the dough with the oil. Cover and place in a warmish place to rise until doubled in bulk. This may take a few hours.
Putting it all together
- 4 tablespoons extra virgin olive oil, divided
- 4 cups seeded and diced tomatoes (small dice) I used 5 medium tomatoes
- 1 teaspoon salt
- 1 clove minced garlic
- 1 medium onion, thinly sliced
- 12 small, pitted black olives (I used Kalamatas)
- While the bread is rising combine the diced tomatoes, 2 tablespoons of the oil, the garlic and the salt in a small sauce pan. Bring up to a simmer and continue to simmer for 30 to 35 minutes until the mixture reduces to about half and becomes thick. Cool and then puree in a blender or with an immersion blender. Set aside. You should have about 1 cup of the puree but will only need about half for the loaf. Freeze the remainder for next time or use it like tomato paste.
- Heat the remaining oil in a large sauté pan and add the onions. Saute over medium heat until the onions just begin to lightly brown.
- Once the bread dough has risen, line a 10 inch round baking pan with parchment and spread the dough in or line a baking sheet with parchment and "free form" your dough into about a 10 inch circle.
- Cover the top of the dough with about 1/2 cup of the tomato spread and then lay the onions over followed by the black olives. Let the bread rise for 45 to 60 minutes.
- Pre heat your oven to 450F and bake the bread for 10 minutes. Lower the heat to 400F and bake 10 minutes more.
- Out of the oven, let cool a bit, remove from the pan and cut into wedges to serve.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper