Sourdough stuffed with mozzarella and tomatoes
When my husband and i were in England for the holidays, I brought my sourdough starter with me. When our visit was nearing the end, I wanted to use up the fresh ingredients on hand for one last bake. I made a classic sourdough recipe and after letting it proof overnight, I diced up tomatoes, drained them on paper towels and then seasoned them with salt and pepper, Italian seasoning and garlic powder. While that sat for a bit, I did a number of stretch and folds with the dough. I had some olives left, so I cut those up and kneaded the pieces into one loaf. I flattened both of the loaves and laid in mozzarella cheese and then layered it with the tomato mixture. I left an inch around and sealed them both shut. I had some excellent grana padano cheese, so I grated it and put it on top of each loaf. After baking for some time, I put mozzarella on top as well during the final few minutes of the bake.
My English family and friends really enjoyed it. One friend made homemade leek and potato soup and heated the bread up to have for dinner. I gave the other loaf to my nieces and their husbands. My husband and i didn't even try them, so I will definitely have to make them again!