EVERYDAY

VEGETARIAN

GLUTEN FREE

DAIRY FREE

Blistered tomato, potato and truffle salami breakfast bread

SERVES 4-6 //PREP TIME 15 MINS //COOK 20 MINS (PLUS STANDING, PROVING)

7 gm sachet dried yeast
2 tsp caster sugar
330 ml warm milk of choice
400 gm ‘00’ flour, plus extra for dusting
2 tbsp extra-virgin olive oil, plus extra for drizzling
2 chat potatoes, very thinly sliced
24 thin slices truffle salami (see note)
500 gm cherry truss tomatoes
2 tbsp thyme leaves, plus extra leaves to serve

1 Place yeast, sugar and milk in a jug and stir to combine. Stand in a warm place until foamy (15 minutes).

2 Meanwhile, place flour and 1 tsp fine salt in a bowl of an electric mixer fitted with a dough hook and mix on low speed to combine. Gradually add in milk mixture followed by olive oil until combined. The dough will be a bit sticky. Turn out onto a lightly floured work surface and, using floured hands, shape into a ball, then place in a lightly greased bowl. Cover and leave in a warm place for 1 hour or until doubled in size.