1/3 c sourdough
1/2 tbs sugar
3c bread flour
1/2 TBS salt
1/3 c olive oil
1/4 tsp yeast
3/4-1 cup warm water
Mix together, adding water last until dough forms together. I like this dough a little wetter than my bread dough. Knead 5min. Cover with bread bowl cover & let rest 20 minutes. Stretch & fold, cover, rest. within the first hour 2-3 stretch & folds. Then let rest covered for 1-2 hours.
(bread bowl covers available HERE)
Drizzle olive oil on sheet pan. Place dough on sheet and dimple dough with fingers, stretching until desired thickness.
top dough:
drizzle Natalie’s Tomato Reishi
add purple basil,
sliced soft, ripe tomatoes
(pushing slices into the dough as placing),
onion slices,
drizzle again with Natalie’s Tomato Reishi
let rest about 1 hour
bake at 350 for 30 minutes or until desired color
slice & serve hot
(but it’s lovely cool, too… and the next day…)
hearty enough to be a meal - but lovely as an appetizer or dinner bread or a even snack
and yummy enough to make every day while you’re trying to keep up with the garden
alternative toppings -
thinly sliced summer squash, Natalie’s Tomato Reishi, lyonnaise sliced onion
white or yellow onion, olive oil, rosemary & blue cheese crumbles
a rainbow of tomato medallions drizzled with Natalie’s Tomato Reishi