Janice Joy Miller
I prefer using stewed tomatoes for this recipe. Plain diced tomatoes are equally good, but the stewed tomatoes are a tiny bit sweeter. It's like choosing between yummy and yummy!
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- 1 1/2 Tbsp
- active dry yeast
- 1 1/2 Tbsp
- kosher salt
- 3 c
- lukewarm water
- 6 1/2 c
- bread flour (i use king arthur brand)
- 1/2 c
- cornmeal for baking
- 1/4 c
- olive oil, extra virgin
- 2 large
- shallots, sliced thin
- 3 clove
- garlic, chopped
- 2 can(s)
- italian style stewed tomatoes, diced (or about 6 fresh tomatoes, peeled, seeded, & diced)
- 3 Tbsp
- salted capers, rinsed
- 1 jar(s)
- jalapeno stuffed green olives, drained & chopped (about 18-20 olives)
- 1 pinch
- mexican oregano (a hefty pinch)
- california bay laurel leaf - stemmed, crushed or chopped.
- 4 c
- cooked beans (i used pinto and adzuki. i suggest varying colors to make it pretty.)
- salt & pepper to taste
THE BREAD (RECIPE FROM THE BOOK "ARTISAN BREAD IN 5 MINUTES A DAY" BY JEFF HERTZBERG & ZOE FRANCOIS)
1Combine yeast, salt & water in a big bowl. No need to stir.
2Add flour all at once and blend until smooth with a wooden spoon or electric mixer with dough hooks.
3Cover with plastic wrap & set aside at room temperature for 2 hours. This can be done days ahead, but will need to be refrigerated after two hours. Bread dough left at room temperature for too long will develop alcohol.
4Saute shallots and garlic in the olive oil until translucent - maybe 4 or 5 minutes.
5Add tomatoes, olives, capers, bay leaf, and oregano.
6Simmer on low while making the bread. Stir occasionally. Cover when liquid is significantly reduced.
7Preheat oven to 450 F, and place a pan beneath the rack on which you will bake the bread.
8Cover a pizza stone with parchment, then spread about half a cup of cornmeal over the parchment.
9If you've refrigerated the dough, you're in luck! Cold dough is easier to work with. Dust risen dough with flour, and with well floured hands, gently form half of dough into a big flat round. If dough sticks, dust with more flour. Dough should feel smooth and silky. Let it come to room temperature before baking.
10Put big flat round of dough on the cornmeal and place in oven.
11In about 10 minutes, pour a cup of hot water into the pan below the bread. The shot of steam will crisp the crust.
12When bread is nicely browned on top, remove from oven (about 25 minutes or so). If it's done just right, you'll hear it crackle as it comes out of the oven.
13Wrap the hot bread in a towel. Repeat the process with the other half of the dough.
14Let the bread cool, then slice into 1/2" thick slices. Cut slices into manageable lengths (depending on how you want to serve it).
15OPTIONAL: lightly toast bread in a single layer on parchment lined cookie sheets in a preheated 500 F oven.
16A few minutes before serving, drain and rinse the beans, letting as much water drain off as possible.
17Gently stir beans into hot tomato mixture, and heat through about 5 minutes.
18Serve either assembled on trays or casual crock pot/basket of bread style.