Blistered tomato, potato and truffle salami breakfast bread

Step 1

Place yeast, sugar and milk in a jug and stir to combine. Stand in a warm place until foamy (15 minutes).

Step 2

Meanwhile, place flour and 1 tsp fine salt in a bowl of an electric mixer fitted with a dough hook and mix on low speed to combine. Gradually add in milk mixture followed by olive oil until combined. The dough will be a bit sticky. Turn out onto a lightly floured work surface and, using floured hands, shape into a ball, then place in a lightly greased bowl. Cover and leave in a warm place for 1 hour or until doubled in size.

Step 3

Preheat oven to 220°C (fan-forced). Grease base and sides of a 3cm-deep, 23cm x 32cm rectangular baking tin. Press dough into base of tin; stand in warm place until slightly puffed (30 minutes). Arrange sliced potatoes and salami, some slightly overlapping, on top of the dough followed by tomatoes, then drizzle with oil and scatter with thyme; season to taste.

Step 4

Bake until crust is golden and tomatoes have blistered (18-20 minutes). Scatter over extra thyme and serve.