“Tomato Salad” Bread

I like to vary and experiment with my breads and savory biscotti using, instead of water, pulps of greens and/or vegetables like squash.

In the summer I make this flavorful flat bread using leftover tomato-onion-and-caper salad. We liked it so much that we wanted also make it in the winter, when vine-ripened tomatoes are not available, so I use a combination of sun-dried tomatoes with some of the usually flavorful cherry ones (See Note).




Yields 2 laganes (focaccia-like flat breads)



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