Bruschetta Loaf - Deconfusified

Who doesn't love Bruschetta? If you said me, skip this post and read something else. This is a very simple version if you don't like to mess around with placing toppings on top of bread.

First you will need to make your dough. If you do not feel like making it yourself that's fine, but you'll have to gauge the baking times for yourself. I used an all-purpose white bread dough recipe; with the addition of one clove of minced garlic, about a teaspoon of garlic powder, and a heavy sprinkling of parsley. If you feel like being healthy, substitute oats for some of the flour, and add flax seeds. While I let the dough go through the initial rise, I sauteed together one medium tomato, about half of a green pepper, one onion, one stalk of celery, and a good pinch of both rosemary and basil. I used Italian salad dressing to fry these up. Do not use too much salad dressing, it is very important that there is as little moisture as possible.
Once your dough has risen, pat out a nice rectangle.

Making a line down the middle, make a thin layer of shredded cheese. Add the sauteed vegetables over top with some Parmesan cheese.

Chop up another tomato, and place over top of sauteed vegetables. Add one more skimpy layer of shredded cheese.

Pull up both sides of the dough to cover the layers. You may need to roll the ends to close them off. Place on a baking sheet that has been lightly coated with cooking spray, and dusted with flour. Bake at 400 for 10 minutes. Remove from oven, and brush with olive oil and a touch of Parmesan to top it off. Return to oven and bake for an additional ten to fifteen minutes.

The reason we did not want an excess of moisture is because any liquid will seep out of the sides of the loaf. This creates a hole. I don't like holes, they make the filling fall out!

This plate was quickly devoured by the hungry nurses at work. I guess I did well!