Tomato Bread

Here's how:

• 1

  Dissolve the yeast in sourdough starter, crushed tomatoes, and water (about 20 °C). Add the remaining ingredients except for the salt. Knead on low speed for 10 minutes, then add the salt and knead for another 5 minutes. Double the time if you’re kneading by hand.

• 2

  The dough should be very elastic and have pulled away from the sides of the bowl.

• 3

  Let the dough rest in a box or a lightly oiled bowl for 90 minutes. Knead the dough by folding each edge toward the center in a three-fold motion on a floured work surface. Place the seam side down and flatten the dough in an oiled baking sheet.

• 4

  Garnish with halved tomatoes, fresh basil, and sliced garlic; feel free to drizzle a little olive oil on top. Let rise until doubled in size, about 40 minutes.

• 5

  Preheat the oven to 250 °C.

• 6

  Sprinkle a little sea salt on the bread and bake for 10 minutes at 250 °, then lower the temperature to 220 °C.

• 7

  The internal temperature of the bread when it's done should be 98 °C, about 25–30 minutes. Let it cool on a cooling rack.