Ingredients

• For the bread
• 2 1/2 cups flour
• 1 - 1 1/2 cups warm water
• 1 tbsp dry yeast
• 1 tbsp sugar
• salt
• For the filling
• 1 tomato
• 1 onion
• 4-5 dried tomatoes
• 1 tbsp capers
• 1 tbsp grated pecorino
• EVOO

Directions

1. First I prepared the bread. I started by dissolving the yeast in 1 cup warm water. I added the sugar to help the yeast activate and let it rest for about 5 minutes. Meanwhile I put the flour with the salt in a bowl and I prepared the Mediterranean filling for the bread. I blended all the ingredient except for the cheese and then cooked the mixture briefly in a pan.
2. I went back to my bread and mixed the yeast to the flour adding as much flour and water as needed to get a smooth and non sticky dough. I then rolled the dough in a narrow but long strip, making it only an 1/2 inch or so thick.
3. I distributed the filling all over the dough and then I grated the cheese over the tomato mixture. I then cut it in several rectangles which I stacked in a little pile. I finally cut all of the rectangles in half length wise and again stacked the two little piles and then put everything in a loaf pan. I covered the pan with plastic wrap and let the dough rest and raise for about 3 hours.
4. Finally I cooked the loaf in a 400F oven for about 45 minutes. As usual I decided it was ready when the wonderful smell of bread started filling the room.