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1
Stir the yeast into the warm water ~ let stand 10 minutes
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2
Using the paddle, stir 1-cup water and the garlic & onion with the oil, and then stir in the tomatoes.
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3
Stir in the flour and salt
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4
Change to dough hook and knead until soft, velvety, and elastic, about 3 minutes. The tomatoes will be distinct chunks.
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5
First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, 1 hour.
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6
Shaping & Second Rise: Punch the dough down on a lightly floured surface and knead briefly. Shape the dough into a ball. Place on a lightly oiled baking sheet or a peel sprinkled with flour, cover with a towel. Let rise until doubled ~ 45 to 55 minutes.
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7
Baking: Heat the oven to 425* If using a baking stone, place it in the oven 30 minutes before baking and sprinkle the stone w/cornmeal just before sliding the loaf onto it.
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8
Make 3 parallel slashes with a razor. Brush the top of the loaf with egg white. Bake 10 minutes, spraying 3x with water (or place a pan of water in the over 15 minutes before baking.)
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9
Reduce heat to 375 and bake 25 - 30 minutes longer. Cool on a rack.
