A loaf that’s unfairly despised by foodies and artisan bakers, but you know what: it’s time to forgive and welcome it home. Excellent with cured meat and soft cheese.
100g natural yoghurt
25g tomato paste
25ml olive oil
150g sundried tomatoes in oil, not the semisoft ones
1 sprig rosemary
400g strong white flour
1 1/2 tsp salt
1 tsp instant dry yeast
polenta or coarse cornmeal for shaping
Mix the yoghurt, tomato paste and oil well, add 125ml water then stir in the roughly chopped well-drained tomatoes and the rosemary. Combine the flour, salt and yeast in a large mixing bowl, pour in the tomato mixture and work to a soft dough. Leave 10 minutes, lightly knead on an oiled surface for 10 seconds then return to the bowl. Repeat twice more at 10 minute intervals then leave the dough an hour. Pat the dough into an oval then roll it tightly like a scroll. Roll it back and forth on the worktop pressing down on the ends so they taper slightly, then wet the outside and roll it in cornmeal. Place it seam-side down on a tray lined with non-stick paper, cover with a cloth and leave an hour. Slash down the centre and bake at 220°C/fan 200°C/425°F/gas 7 for 45 minutes.
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