Tomatoes

Cooking:

Drying Tomatoes:

• If tomatoes are medium or large, cut away the stem, cut in half, then scoop or squeeze out the juice and seeds – save these tomato guts for preparing the dough. If using cherry tomatoes you can nick them to squeeze out the guts.
• Cut the tomatoes into bite size pieces about ¼ inch thick. If using cherry tomatoes, slice in half.
• Drying (dehydrator, oven or outdoors):
• Set a dehydrator to medium (150°F) and let the tomatoes dehydrate for several hours until semi-dry but still flexible.
• Preheat the oven to the lowest temperature. Place the tomatoes on wire racks and cook for several hours until semi-dry but still flexible.
• Place the tomatoes on a wire rack, cover with a cheesecloth and allow to air-dry outside on a warm sunny day or in a window with direct sunlight until ready. This method will take several days.
• For each method the tomatoes should be semi-dry when they are finished.

Dough:

• Weigh ingredients, if lacking any substitute with water.
• Combine the tomato guts, water, oil, yeast, poolish and flour in a large mixing bowl
• When mixing make sure to scrape the bottom of the bowl to mix all the flour. Stir, fold and break up the dough for around 3 minutes.
• Cover the bowl with a cloth and let the dough rest for 15 minutes.
• Add the salt and repeat the mixing for 3 minutes.
• Repeat step 4
• Add the oven-dried tomatoes and mix again for 3 minutes
• Cover the bowl with a cloth and let the dough rest for 1 hour
• Transfer the dough to a lightly oiled container with a lid and enough space for the dough to double in size
• Put on the lid and refrigerate for 30 mins.
• Do a four-fold – imagining the dough has a centre and four sides.

If sticky, wet your hand to prevent sticking, then dig down one side of the container. Scoop up the dough and stretch it a little. Fold this section into the centre of the dough.

Turn the container ¼ turn and repeat the stretch-and-fold action until all four sides are folded. The dough should be taller at this point.

• Flip the dough so the folds are on bottom and return to the fridge for 8 to 24 hours.

Less time means more airy and well risen dough. More time means less airy but also less sturdy. Do not leave the dough for too long.

Forming:

• Place a large baking stone on a rack near the top of the oven.
• Preheat the oven to 400°F.
• Dust a work surface with flour.
• Place the dough onto the work surface.
• Dust the top of the dough with flour (handle dough lightly, it will be very sticky).
• Coax the dough into a rounded rectangle shape, then divide the dough in half along the long face.
• Divide each piece in half again, making 4 strips of dough approx. 3 x 10 inches.
• Dust all cut edges with flour.
• Roll each strip over once to ensure an even coating of flour.
• Gently lift each strip onto the couche (alternatively use a sheet pan).
• Leave about an inch of fabric between each strip, lifting the fabric so each strip of dough supports the other (fabric strips between them).
• Cover with a tea towel and leave to rest for 30 – 45 mins.

Toppings:

• Get the olive oil and salt ready.
• Cut a sheet of parchment paper to fit over the back side of half a sheet pan.
• Gently transfer two of the loaves to the parchment.
• If the dough has been very active, put the remaining two loaves into the fridge for the time being.
• Dock the stecca by poking fingers into the dough, stop before poking through.
• Create deep dimples – when the bread rises in the oven the indentations will be pushed up.
• Drizzle the stecca with the oil, then sprinkle evenly with the salt.

Baking:

• Place the stecca in the oven by sliding the parchment paper onto the stone.
• Bake for 12 minutes – rotate the loaves to achieve even browning.
• Bake for an additional 5 minutes.
• Transfer to a rack to cool – the crust should be medium tan colour.
• Allow the oven 5 minutes to raise its temperature, then bake the next loaves.

Stecca are great fresh, but they’ll keep alright for a few days in a bag or box at room temperature. After one day, reheat them in the oven at 350°F for a few minutes for the best flavour and texture.