Tangy Tomato Logs
Makes Two 16-Inch Long Logs
Dried tomatoes have many uses: In sauces, stews, salads, antipasto, and sandwiches. I also add them to half the Straight Dough to make a pair of rustic, crunchy bread logs that are great with cheeses such as Asiago and Taleggio. While you’re at it, you may use the remaining dough to make a loaf of bread or use all the dough and double the amount of dried tomatoes (and olives, if you like) to make four logs. The logs freeze beautifully.
- 1/2 recipe Straight Dough
- 1/2 cup diced homemade or store-bought dried tomatoes in olive oil, drained
- 1/4 cup diced oil-cured black olives (optional)
- Lightly spray a baking sheet with Extra Virgin olive oil spray.
- Punch down the dough and turn it out onto a lightly floured surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough into 2 equal pieces. Work with one piece at a time, keeping the other piece covered with a towel or a bowl.
- Roll the dough out into a 10-inch round. Spread half the tomatoes and half the olives, if desired, over the dough. Roll the dough up like a jelly roll, beginning at the side nearest you. Pinch the seam closed.
- Fold the dough in half and knead it until the tomatoes and olives burst through the dough. The dough will be wet because of the tomatoes, but will come together as you knead it. If you must, add only enough additional flour to the work surface to keep the dough from sticking. With lightly floured hands, roll the dough into a 16-inch-long log. Place the log on the greased baking sheet. With scissors, make alternating ½-inch-deep diagonal slits 2 inches apart on either side of the log.
- Repeat the process with the remaining dough, leaving a 3-inch space between the 2 logs on the baking sheet. Cover the logs with a clean cloth and let rise for 30 minutes.
- Preheat the oven to 425ºF.
- Bake the logs for 30 to 35 minutes, until they are nicely browned on the top and underside. Remove the logs to a rack to cool completely.
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