Yes, I’ve been baking bread AGAIN. I just can’t stop. It’s just like pie and cake – I simply adore it. I love the process…the waiting…the meditation…the aroma…and of course, the taste. My very favorite part of baking bread, though, is the gifting of the treasure to those near and dear to my heart.
This particular loaf of bread was broken and shared over an exquisite dinner with family and friends. I think it may just be one of the best yet: Blistered Tomato Black Pepper Artisanal Bread.

Blistered Tomato Black Pepper Artisanal Bread

2 cups cherry tomatoes, halved
3 cloves garlic, peeled, whacked, and chopped
1 Tbs. extra virgin olive oil
sea salt and pepper

1 1/2 cups warm water
1 1/2 tsp. dry active yeast

3 1/4 cups all purpose flour
1 1/2 tsp. sea salt
1 tsp. ground black pepper

Preheat the oven to 375 degrees. Toss the cherry tomatoes with the garlic, olive oil, and salt and pepper. Roast on an unlined baking dish for about 15 minutes, stirring every so often, until blistered and bubbly. Set aside.

Meanwhile, allow the water and yeast to bloom together in a large bowl for 10 minutes.
Add the flour, salt, and black pepper, stirring well. Then pour in the tomatoes (and oil) and combine well. Cover loosely with a kitchen towel and allow to rise 2 hours.

At this point the dough can be refrigerated for a few days and saved to bake later. I find it is much easier to handle cold bread dough. In any case, make sure the bread is brought to room temperature before baking.

When ready to bake, preheat the oven to a HOT 450 degrees for at least 40 minutes. Form the dough into a preferred loaf shape. Bake for about 25 minutes, until golden brown.

Break bread and enjoy…with Manchego, Castlevetrano olives, and some gorgeous Chianti.