30 Jul '11, 2pm

feel like making/eating this now!

On baking day, dust the surface of the dough in the container with flour and cut off about a grapefruit size. Dust the piece with more flour and quickly shape it into a ball (stretch surface of dough around to the bottom on all four sides, rotating as you go). Roll out the ball into a quarter-inch thick rectangle. Use enough flour to prevent it from sticking to the work surface but not so much that it's dry. Brush the dough with olive oil. Scatter the chopped tomatoes evenly and sprinkle the cheese all over. Starting from the short end, roll up the dough into a log and gently tuck the ends under to form an oval loaf. Allow to rest an hour. The book calls for a pizza peel and baking stone (hence the cornmeal for dusting the pizza peel), but it's fine to just use a parchment-lined baking tray. I still let the dough sit on a slight dusting of cornmeal on parchment for that ni...

Full article: http://www.camemberu.com/2011/07/homemade-sundried-tomato...

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