Pane Bianco

Once again, I'm reviewing the filling, shaping and baking parts of the recipe, as I used my standard bread dough. I went with my own roasted tomatoes (large cherries, split and roasted with garlic, s + p, basil and olive oil), parmesan cheese and basil. The first time I used fresh (the very last from the garden); thereafter I used dried. The loaves look great, smell like heaven and are really delicious. The filling is a knockout.