Sura’s ‘Mama’s tomato vine harvest loaf’ is here reimagined into a multi-flavoured tear-and-share extravaganza. Baked in concentric circles, it makes a fun centrepiece to a lunch or dinner.
Combine the flour, yeast, salt and sugar in the bowl of a stand mixer fitted with the dough hook. Add the lukewarm water and the olive oil and knead on medium speed for about 5 minutes, until the dough is smooth and elastic.
Meanwhile, combine the olives and spirulina powder in a mixing bowl. In another bowl mix together the sun-dried tomato paste and beetroot powder.
Weigh the dough and divide it into equal thirds. Add one third to the bowl containing the green mixture and, using your hand, mix well until thoroughly combined. Add another third to the red mixture and mix until combined. Place the final dough portion into a clean bowl, add the garlic or onion granules and mix to combine. Cover the bowls and set aside for 45 minutes to 1 hour, or until the portions have doubled in size.
Turn out all three portions onto a lightly floured work surface and divide each colour into 8–10 equal pieces. Roll into neat balls. Push equal amounts of the crumbled feta into the middle of the tomato dough balls, pinching the undersides to seal.
Place the greased ramekin or cutter in the middle of the lined baking sheet and arrange the dough balls in a random order in concentric circles around it, leaving a little space between each ball to allow for expansion. Cover loosely with oiled cling film and leave to prove for 45 minutes, until nearly doubled in size.
Heat the oven to 220°C/200°C fan/Gas 7, and beat together the egg and milk in a small bowl to make a wash.
Brush the top of the dough balls with wash and scatter the tomato balls with sesame seeds, the garlic balls with dried oregano and the olive balls with poppy seeds. Bake in the middle of the oven for about 30 minutes, until well risen, golden and sounds hollow when tapped on the base. Leave to cool on the tray for 3–4 minutes, then transfer to a wire rack to cool completely.