- 1 loaf Breadsmith Herbed Foccacia Bread, sliced
- 4 large tomatoes, cored, tops and bottoms cut off and sliced into 4 slices
- 6 tablespoons olive oil
- 11/2 teaspoons salt
- 1 teaspoon sugar
- Freshly ground black pepper
- 1/2 cup freshly shedded Parmigiano-Regianno cheese
Generously grease a 2 quart casserole.
Line the bottom with bread. Top with tomatoes. Drizzle olive oil over the tomatoes and sprinkle with salt, sugar and pepper. Top with more bread, then repeat the tomato layer and top that layer with more bread. Finish with the remaining tomato slices. Top with the cheese.
Cover the dish with foil.
Bake in a preheated 350 °F. oven for 40 minutes. Remove, uncover and bake 20 to 30 minutes or until the cheese is lightly browned.
Serve as a side dish.