In a large bowl mix the flour, semolina, yeast, salt, tomato puree and sundried tomatoes then stir in the tepid water.
Knead, either with a stand mixer for about 5 minutes, or you can use your hands to knead your dough for about 10 minutes, on a lightly floured surface until the dough has a silky bouncy texture.
Pop your dough into an oiled bowl and cover it with a damp cloth and leave to rise until it is doubled in size.
Generously dust the base of your oblong baker with polenta.
Gently turn out your dough onto a lightly floured work surface and shape the dough into a bâtard shape; do this by gently stretching the dough into a rectangle so you can fold it into three, folding one end into the centre and then the other end over the top – like a business letter.
Turn over so the seam side is down and gently roll the dough to create a longer shape, finally pinch the ends to create the bâtard shape. Place the dough, seam side down on the dusted base.
Push the halves of fresh tomato into the top of the bread and using a lame slice between the tomatoes. Place the lid on top and prove for a further 30 minutes on the side until it has risen by half again.
Heat oven to 220C/200C fan/gas 7. Once the dough has had its second prove, place in the oven and cook for 10 minutes. Reduce the temperature to 180C and cook for a further 30-35 minutes until firm and golden brown. Your loaf should sound hollow when tapped underneath.
Remove from the baker and place on a wire rack to cool.
Serve with a fresh tomato and basil salad.
Remove from the oven and the cloche and cool the loaf on a wire rack.
Makes: One small loaf
60g olive oil, plus extra for greasing
200g “00” Soffiata flour, plus extra for dusting
50g Durum semolina
5g Bioreal organic yeast
4g sea salt
2tbsp tomato puree
60g sundried tomatoes in 25ml of oil, roughly chopped
125g water (30 degrees)
Polenta, for dusting the baker
2-3 fresh cherry tomatoes, halved
Large mixing bowl
Stand mixer (optional)
Oblong covered baker
Lame / Grignette