This is kind-of an easy fun bread to make although you do have to slice up a bunch of little tomatoes and roast them for about an hour first.
After roasting in the oven (with olive oil and salt) the tomatoes shrivel up and the flavor becomes really concentrated.
The bread dough is made with semolina flour and milk and is mixed with the paddle attachment instead of the dough hook. It never completely comes together into a cohesive ball of dough like most bread doughs do. Instead, it stays very soft and stringy, clinging to the side of the mixing bowl.
Getting it out of the bowl and on to the shallow baking pan where it will proof took some work but it wasn’t too bad. I have this bowl scraper and it’s wonderful – makes getting anything out of the mixing bowl a real snap.
The bread proofs and then is topped with the roasted tomatoes prior to going in the oven.
Then it’s just a matter of baking. The cooled loaf is cut while still in the pan.
The bread itself tastes a lot like deep-dish pizza crust. I do not like the super-sweet flavor of the cherry tomatoes on top – they just don’t seem to go with the bread which is itself sweet in a much more subtle way. I would have much preferred a contrasting flavor on top, perhaps some Parmesan cheese or roasted garlic.
I cut a slice in half and make a hummus-tomato-onion-cheddar sandwich that I cooked open-face under the boiler. It was really tasty, although way too much bread for one sandwich.
I will most definitely make this bread again although I’m going to experiment with different toppings. The roasted tomatoes are pretty, but they’re just too sweet.