I have a bad habit of taking food pictures and forgetting about them. I think I baked this bread when I made garlic prawns. Sundried tomatoes in olive oil was kneaded into the dough and the dough was topped off with feta cheese and fresh oregano. If anyone wants to try this at home, any pizza dough recipe would work. I used about 1/4 cup chopped sundried tomatoes with oil. Kalamata olives and wild mushrooms would make great toppings on this bread as well. I usually bake this type of bread on a baking stone at 450F.
Speaking of baking stone, I've always wondered why many baking stones or pizza stones come in rounds. Yes, that's the most common shape for pizza, but it simply isn't long enough to bake long loaves. It's not as practical as a rectangle stone. If anyone is interested in getting a rectangle baking stone in the US, the one from Williams-Sonoma is reasonably priced and works great. I bought mine from there about 5 years ago.
