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I'm finishing the baking this morning with spinach-feta rolls and the last bread: a dried tomato flatbread that I introduced at Local Roots a couple of weeks ago. It uses the same basic artisan bread recipe, with a little local whole wheat flour added, and the flat round loaves enjoy a speckling of soaked home-dried cherry tomatoes and fresh rosemary.
Think of it as an outside-in pizza, and serve with salad or soup on a day when you don't feel much like cooking!
