2 tbspextra-virgin olive oil2 tspred wine vinegar1½ tspWorcestershire sauce½ garlic clove, finely chopped4oxheart tomatoes, thickly sliced100 gmmixed cherry tomatoes, thickly sliced, smaller ones halved1celery heart, shaved on a mandolinTo taste:TabascoTomato and thyme bread2 tspwhite sugar 1½ tspdried yeast525 gmplain flour, plus extra for dusting100 mlextra-virgin olive oil, plus extra for greasing and drizzling200 gmcherry tomatoes, halved2 tspthyme sprigsCelery salt1 tspcoriander seeds2 tbspsea salt flakes1 tspcelery seeds
For tomato and thyme bread, combine sugar, yeast and 60ml lukewarm water in a small bowl and stand in a warm place until foamy (10 minutes). Combine yeast mixture, flour, oil, 1 tsp sea salt and 200ml water in the bowl of an electric mixer fitted with a dough hook and knead until a soft smooth dough forms (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover with a tea towel and stand until doubled in size (1 hour). Roll out on a lightly floured surface into a 22cm x 27cm rectangle, place on a 22cm x 27cm oven tray lined with baking paper, cover with a tea towel and stand until doubled in size (20 minutes). Preheat oven to 200C. Press tomato cut-side up into dough, scatter with thyme, drizzle with oil, season to taste and bake until golden and cooked through (12-15 minutes). Transfer to a wire rack and cool to room temperature.
For celery salt, dry-roast coriander seeds until fragrant (1 minute), coarsely crush in a mortar and pestle. Add salt and celery seeds, crush to combine, season to taste with freshly ground black pepper and set aside.
Whisk oil, vinegar, Worcestershire sauce and garlic in a bowl to combine, season to taste and set aside.
Cut tomato and thyme bread into squares, top with sliced tomato and cherry tomato, season to taste, drizzle with Worcestershire dressing then top with celery heart. Season with Tabasco and celery salt to taste and serve.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.