Name: “Tomato Salad” Flat Bread Topped with Cheese and Tomatoes
Yield: Makes 2 laganes (focaccia-like flat breads)
Ingredients: Good pinch of dried Greek oregano and/or freshly ground black pepper, for sprinkling; 2½ cups (250 g) coarsely grated or shaved graviera, pecorino, or aged cheddar; ¼ cup (60 ml) olive oil, plus more as needed; 2½ cups (300 g) tomato pulp (see Note); 1 to 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes (½ teaspoon freshly ground black pepper works well, too); 1 teaspoon salt; 3½ cups (420 g) whole-wheat flour; 1 cup (150 g) barley flour, or 1 more cup (120 g) whole-wheat flour; 2 envelopes (4½ teaspoons/14 g) instant active-dry yeast; Good, fruity olive oil, for drizzling; 3 large beefsteak tomatoes, cut into very thin slices, or several cherry tomatoes, halved; 2½ cups (310 g) all-purpose flour, plus more as needed

Preparation info

Makes
2
(focaccia-like flat breads)

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

I invented this bread to make use of leftover tomato salad. The juices from the everyday summer salad—made with the garden’s vine-ripened tomatoes, flavored with thinly sliced onions and capers, and drizzled with good, fruity olive oil, are so good that we often keep them for two days, simply adding fresh tomatoes to the half-wilted leftovers. I usually serve this bread warm with wine, whenever we have a crowd for lunch or dinner. In the winter, when vine-ripened tomatoes are not available,