This bread is also delicious garnished with fresh marjoram or oregano; coarsely chop one-quarter cup herbs, then sprinkle over baked bread.

　　

Ingredients

makes one 17-by-12-inch bread

　　4 pints cherry tomatoes, sliced into 1/4-inch rounds

　　3/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for pan

　　4 teaspoons coarse salt, plus more for sprinkling

　　3 1/2 cups milk

　　1 1/2 pounds (about 5 1/4 cups) all-purpose flour

　　10 ounces (about 1 3/4 cups) semolina flour

　　1 1/2 ounces fresh yeast

　　

Step 1

Preheat the oven to 300°F. Divide tomatoes evenly between two rimmed baking sheets; drizzle with 1/4 cup olive oil, and sprinkle with 2 teaspoons salt. Bake until tomatoes begin to shrivel and juice on the pan has reduced, about 45 minutes; remove from oven. Lightly brush another rimmed baking sheet with olive oil; set aside. Raise oven temperature to 425°F.

　　

Step 2

In a medium saucepan over low heat, bring milk to a simmer. In the bowl of an electric mixer fitted with the paddle attachment, combine remaining 2 teaspoons salt, the flours, 3 tablespoons olive oil, and the yeast. Mix on low speed, gradually pouring in the hot milk until combined, scraping down the sides of the bowl as needed. Once combined, mix on medium speed for 1 minute. The dough will be very sticky.

　　

Step 3

Transfer to the prepared baking sheet. Using lightly oiled hands, spread the dough evenly, making sure it fills the pan. Cover tightly with oiled plastic wrap and set in a warm place until the dough reaches just below the edge of the pan, about 30 minutes. Using your fingers, dimple the dough, in an uneven pattern, leaving 2 inches between each dimple. Evenly arrange half of the roasted tomatoes on the dough. Drizzle with 1/4 cup of olive oil, and sprinkle with salt.

　　

Step 4

Bake, rotating sheet halfway through, until golden brown, about 20 minutes. Remove from the oven, and drizzle with the remaining 1/4 cup olive oil. Transfer to a wire rack to cool. Scatter the remaining tomatoes on top, then sprinkle with salt. Cut into slices with a serrated knife or pizza wheel. The bread can be kept, wrapped tightly in plastic, at room temperature for 2 to 3 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter