SUN-DRIED TOMATO AND CHEESE BREAD

 Method

1. Mix all the ingredients in a basin. Make a well in the centre. Pour in the cold water and milk. Mix to form a shaggy mass of dough.
   

2. Knead in the olive oil and continue to knead until dough is elastic. Form dough into a ball.
   

3. Put kneaded dough in a floured basin, covered with a piece of cloth or plastic. Rest dough in a cool room for 1-11 hours until dough is almost doubled in size.
   

4. Punch down risen dough, and cut into three equal parts. Mould or shape dough into a ball, cover and let rest for 20 minutes.
   

5. Flatten the dough with your palm and roll out the dough into a rectangle, about 1-inch thick.
   

6. Smear 11 tbsp tomato puree on the rectangle, leaving a 1-inch border. Sprinkle 8 pieces of sun-dried tomato (each sliced to about 1 cm-thick) and 1 cup shredded mozzarella cheese evenly onto the rectangle. Roll the bread like Swiss roll and pinch the ends of the roll. Transfer bread onto a greased tray and cover with a plastic sheet. Rest bread roll for 10 minutes only.
   

7. Pre-heat oven at 230-240°C.
   

8. Lightly smear 1 tbsp olive oil on the bread. Sprinkle some rosemary and sea salt on top and bake bread for 20-25 minutes.
   

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