It´s not spring yet, but today we had asneak peek at it. Sunny and warm beyond any logical desire considering we stillhave, officially, one more winter month to surf. From hail to rain to 24ºC (75ºF), backto dark skies. In the time it took me to bake the bread and go to the terraceand take pictures with natural light, it´s now getting absolutely cloudy. It´llprobably rain, again. So boring. And uneventful.
Themain attraction today, besides the fact that I misplaced some documents that Istill can´t find, is this tomato bread. Though it may very well be a milk doughfocaccia. To me it´s my afternoon tea and I´m afraid to admit it will probablyend up being dinner. Yeah, things like that happen when you live alone. You eatroasted tomato bread for tea and dinner.
Thewhole process is that of a focaccia but milk is used instead of water.It reminded me of the pizzas I used to eat growing up, that had a thick dough,not those thin excuses that some places sell today. This tomato bread is soft, pillowyand melt-in-your-mouth smooth. The roasted tomatoes are the perfect topping,since they become a bit jammy and sweet.
Iknow tomatoes are not in season right now, but I think I deserve to believethey are, since for the last months I´ve been looking at fabulous pictures andrecipes of summer fruits and vegetables, splashed with abandon across thescreen, vibrant, amazing colors that haunted me every time I walked up and downthe produce section of the market in the hope I would find something barelyinteresting. The fault is yours, wonderful food bloggers. You make me long likea kid outside a closed toy store.
So,yes, I did pretend these were sun-kissed tomatoes. Though I have to admit theywere quite sweet, especially after roasting them, which is one of my favoriteways of cooking.
Andnow I can calmly go look for those documents again, the third time today. Mytaste buds are happy and I can trick my mind into keeping calm while I try todecide what to do if they don´t appear. I still have more tomato bread to keepme company.
|Ready to go into the oven|
ROASTED TOMATO BREAD
barely adapted from Baking Handbook, by Martha Stewart
Makes 8 to 10 servings
4pints cherry tomatoes, sliced
½cup + 6 Tbs extra virgin olive oil, plus more for the pan and last drizzle
4teaspoons coarse salt
3½ cups milk
1½ pounds (about 5 ¼ cups) all purpose flour
10oz. (about 1 ¾ cups) semolina flour
½ oz.dry yeast or 1 ½ oz. fresh yeast
Freshor dried thyme
Preheatoven to 300º.
Placetomatoes in large, rimmed baking tray (use two trays if needed). Drizzle ¼ cupolive oil over and sprinkle with 2 teaspoons of salt. Bake until beginning toshrivel and juice on pan has been reduces, about 45 minutes. Remove from ovenand reserve.
Brusha 17×12 inch rimmed baking sheet with olive oil. Reserve.
Turnoven tº to 425º.
Overlow heat, bring milk to simmer in small saucepan.
Inthe bowl of an electric mixer fitted with the paddle attachment, combineremaining 2 teaspoons salt, flours, 6 Tbs olive oil and the yeast. Mix on lowspeed, gradually pouring hot milk until combined, scraping down sides of thebowl as needed. Once combined, mix on medium speed for 1 minute. The dough willbe very sticky.
Transferto the prepared baking sheet. With oiled hands, spread dough evenly, makingsure it fills the pan. Cover tightly with plastic wrap and let rise in a warmplace until it almost reaches the rim of the pan, about 30 to 45 minutes.
Dimpledough with your hands, arrange ¾ of the roasted tomatoes on top, drizzle with ¼cup olive oil, sprinkle with thyme and remaining 2 teaspoons coarse salt.