Tomato bread

Cut up the tomatoes and add olive oil, chopped garlic, salt, sugar and chopped thyme. Spread on a cookie sheet and grill in the oven for about an hour.

Mix flour water and yeast in a large bowl and knead for a few minutes. Don’t worry if it feels a bit dry, the tomatoes still contain quite some moisture. When the tomatoes have cooled down a bit, mix them into the dough. If the dough is too sticky you can add a bit of flour. Now comes the most important part: letting the dough rise. Leave the dough in a covered bowl until doubled in size, this should take about an hour. Punch it down and let it rise again until doubled in size. Punch down once more and transfer into your bread form. Alternatively you can use a cast iron pan to bake your bread in. Preheat the oven while the dough raises for the last time. Bake at 250C (480F) for 10 minutes than turn down the heat to 160C (320F) and bake for another 20 minutes.