Tomato Cheese Bread Boat
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus overnight/12 hour resting time
Cooking time: 20-25 minutes
- 320g/11.2ozs. flour
- 1 teaspoon instant dried yeast
- 1 teaspoon garlic powder
- 250ml/8.8flozs warm water
- 1.5 teaspoons salt
-
1 tablespoon oil
-
150g/5ozs. cherry tomatoes, quartered
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 1 cup grated mozzarella or tasty cheese
- 1/2 onion, peeled and chopped
- 2 tablespoons oil
- 1 tablespoon sesame seeds
Step 1 - Add flour, yeast and garlic powder to the bowl. Dissolve salt in water and incorporate with the flour by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. It will be quite a "wet dough" but that's fine. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl and drizzle some oil on top. Cover the bowl and let the dough rest 12 hours at room temperature (approx. 18-22°C or 65-72°F).
Step 2 - Place on a sheet of parchment on a tray. After the 12 hours lightly oil your hands and fold the dough a couple of times. Remove the dough from the bowl and roll into a ball and place on the lined tray and shape into a boat shape.
Step 3 - Add sugar and salt to cherry tomatoes to season. Brush the top of the dough with tomato paste and then sprinkle with cheese, onion and cherry tomatoes. Brush with oil on the sides and drizzle some oil on top of the tomatoes. Sprinkle sesame seeds on the side of the boat. Let rise 30 minutes or until puffed up again at room temperature. Meanwhile preheat to 180C/350F and then when bread is ready, bake for 20-25 minutes until cheese is melted and golden and tomatoes are caramelised.