Ingredients

• 2 teaspoons active dry yeast
• 1/3 cup warm water (110 degrees F)
• 1 cup Hunt's® Diced Tomatoes, drained, chopped
• 1 cup shredded Swiss cheese
• 1 teaspoon cumin
• 5 ounces chopped prosciutto
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons salt
• 1 pinch nutmeg
• 4 eggs, beaten
• 3 1/2 cups unbleached all-purpose flour
• 1/2 cup unsalted butter, softened
• olive oil

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Instructions

1. Combine warm water and yeast. Let sit until mixture starts to foam, about 5 minutes.
2. Mix tomatoes, cheese, cumin, prosciutto, and rosemary together in a mixing bowl. Set aside.
3. Mix flour, salt, pepper, and nutmeg together in a separate large mixing bowl. Make a well in the center and add tomato mixture, eggs, butter, yeast. Mix until mixture pulls from the sides. Dough will be sticky with a soft texture.
4. Lightly flour a work surface. Knead dough until smooth and elastic, adding more floor as needed to keep it from sticking to the work surface, about 10 minutes.
5. Oil bottom and sides of a clean bowl. Place dough in bowl and cover with clean cloth or towel 2 hours. Punch down and let rest 10 minutes.
6. Lightly oil a baking sheet. Shape dough into round loaf and place on sheet. Cover until doubled in size, about 1 hour.
7. Preheat oven to 350 degrees F (175 degrees C).
8. Bake bread in preheated oven until crust is golden brown, about 1 hour 15 minutes. Cool on a rack to room temperature.