Dan Lepard's polenta crust tomato bread recipe

A loaf that’s unfairly despised by foodies and artisan bakers, but you know what? It’s time to forgive and welcome it home. Excellent with cured meat and soft cheese. 100g natural yoghurt 25g tomato paste 25ml olive oil 150g sundried tomatoes in oil (not the the semi-soft ones), roughly chopped 1 sprig rosemary, leaves picked 400g strong white flour 1½ tsp salt 1 tsp instant dry yeast Polenta or coarse cornmeal, for shaping Mix together the yoghurt, tomato paste and oil, add 125ml water, and stir in the tomatoes and rosemary. Put the flour, salt and yeast in a mixing bowl, pour in the tomato mix and work to a soft dough. Leave for 10 minutes, lightly knead on an oiled surface for 10 seconds, and return to the bowl. Repeat twice more at 10-minute intervals, then leave for an hour. Pat the dough into an oval, roll it tightly like a scroll, then roll it back and forth on the worktop, pressing down the ends so they taper slightly. Brush with water and roll in polenta. Place seam-side down on a tray lined with nonstick paper, cover with a cloth and leave for an hour. Slash down the centre and bake at 220C (200C fan-assisted)/425F/gas mark 7 for 45 minutes. danlepard.com/guardian