Polenta Crust Tomato Bread

Whilst the oven is on, I always try and cook a few things.  This bread recipe is a Dan Lepard's from The Guardian (11 September 2010).

A gorgeous smell of tomatoes emanates from this loaf when sliced.  Fabulous for a hearty lunch.

Ingredients
100g natural yogurt
25g tomato paste
25ml olive oil
150g roughly chopped sun dried tomatoes (in oil)
1 sprig of rosemary, leaves picked (or tsp of rosemary)
125g water

400g spelt flour or strong white flour, if preferred
1 sachet of dry yeast
1 1/2 tsp salt
Polenta for shaping

Mix together the first six ingredients.  Put the flour, salt and yeast in a mixing bowl, pour int he tomato mix and work to a soft dough.  OR put the flour, salt and yeast in the mixing bowl that has the tomato mixture and whizz round with a dough hook.  Leave for 10 minutes, whizz for 10 seconds, and repeat twice more.  Pat into the shape required, brush with water and roll in polenta.  Place on non-stick paper, cover with a clean cloth and leave for an hour in a warm place.  Slash down the centre and bake at 220c for 45 minutes.  Ours came out burnt and overcooked, so check after 35 minutes.

Devour!