Mediterranean (Wannabe) Cheese Bread

When I came across this Mediterranean Cheese Bread recipe in the Baking Code by Alex Goh, with due respect, I didn't think it was very mediterranean at all.  But being a fan of all things tomato, I liked the idea of incorporating tomato paste into the bread dough, so I decided to try it.

The resulting dough is very pretty as it is tinted red due to the tomato paste.  This recipe also uses the overnight sponge dough method, which is said to produce better volumed bread.  Instead of the chicken filling that the original recipe called for, I used sausages instead.


And yes, it is yummy in that "heck the smoothie diet, I am so having these for breakfast" way :).


You will need:


Overnight sponge dough:
100 g bread flour
60 g water at room temperature
1/4 tsp instant yeast


Dough:
A:
400 g bread flour
100 g plain flour
8 g instant yeast
5 g salt
65 g sugar
3 tsp oregano


B:
100 g overnight sponge dough
60 g tomato paste
60 g cold eggs (approx 1 egg)
230 g cold water


C:
75 g butter


Topping:
Adequate mozzarella cheese, grated
Adequate sausages, sliced
Adequate whole kernel corns


Preparation:
For the overnight sponge dough, mix yeast with 20g of water until well combined.  Add in the remaining ingredients and mix to form a dough.  Let proof for 30 minutes.  Cling wrap and keep in the refridgerator overnight, or up to 48 hours.


For the dough, mix ingredients A until well combined.  Add in ingredients B and knead to form a rough dough.


Add in ingredients C, and continue to knead until the dough is smooth and elastic.  Let proof until double in size, usually about 1 hour.


Remove dough to a lightly floured surface.  Punch down.  Divide dough into 60 g each, and mould it round.  Allow to rest for 10 minutes.


Roll flat into circular shape and place in a 10 cm round paper cup.  Allow to proof for another 50 minutes. (Note: I used a 10 cm tart pan).


Place sausages and corn on the bread.  Sprinkle with cheese, and baked at 190 deg Celsius for about 15 - 20 minutes.