We went to an End of Summer Bonfire (any excuse to eat el fresco!) taking homemade bread, chutneys and potatoes to bake in the fire.
I made a tomato and basil tear and share bread. It's like a savoury chelsea bun. Once you proved the dough roll it out fairly thinly into a rectangle on lightly floured board. Then cover with thick tomato sauce or tomato puree (nothing too wet or it makes it sloppy) Then sprinkle over cheese, tear some fresh basil and scatter it over the tomato base. I used a mixture of local mature cheddar and mozzarella (heresy I know to add the cheddar but oh so tasty!) Then de-seed some tomatoes and dice them into small cubes and scatter those over the top too.
Now roll up the dough length ways until you have a yummy sausage of doughy loveliness then using a sharp knife cut into inch long (2.5cm) slices.
Place these slices cut side up into a well oiled roasting dish, given them a little room to expand. Scatter with more cheese. Cover the roasting dish with a clean tea towel and leave to prove until big and puffy. Meanwhile preheat the oven to 230C.
When the oven is ready put the bread in give it a bit of a spray of water to help it rise and get crusty.
Cook for 20 minutes until the bread is risen and hollow sounding when you tap it.
Leave to cool a bit on a wire rack until it is warm. Lovely with soup, salad or for munching on it's own...