I like to vary and experiment with my breads and savory biscotti using, instead of water, pulps of greens and/or vegetables like squash.
In the summer I make this flavorful flat bread using leftover tomato-onion-and-caper salad. We liked it so much that we wanted also make it in the winter, when vine-ripened tomatoes are not available, so I use a combination of sun-dried tomatoes with some of the usually flavorful cherry ones (See Note).
Yields 2 laganes (focaccia-like flat breads)
