For the dough: 450 grams of warm water add dry yeast SAF-Moment and sugar. Mix everything together, cover and leave in a warm place for 15-20 minutes or until foamy cap. Boil 100 grams of water, pour her couscous, cover and leave for 10 minutes. During this time, the couscous is cooked and absorbs all the water. To ensure that the couscous remained moisture, throws it in a sieve and allow to cool to warm t. Greens wash and thoroughly dry.

Greens finely chop. Weight greens I pointed out already sliced, without sticks-twigs. Garlic peel and RUB on a small grater.

In a bowl for kneading the dough mix the flour ( I started a batch with 600 grams of flour), couscous, salt and black pepper. Make a well and pour in her vegetable oil and yeast mixture.

Mix liquid and sticky dough (consistency like ciabatta). Once the ingredients are combined, add the chopped herbs, grated garlic and lemon zest and the remaining 50 grams of flour if the dough seems too liquid.

All is well kneaded, put the dough in a bowl big volume, because the dough will be very "rusty". The dishes with the dough, cover and leave for 30-40 minutes in a warm place.

During this time the dough "grew" more than twice. Make alminco, cover the dough and leave in a warm place for 1 hour. During this time you need to make another alminco test.

Here is the dough after half an hour. It is ready to go beyond the edges of the bowl.

Now the big moment! Further, the process of dough fermentation will occur in a cold place and the bowl in which subsequently the bread will be baked! Ideally, this should be the dish for baking a large cake is round with high sides. I unfortunately this dish is not, so I took two deep baking dish, the bottom of the forms are lined with baking paper, wall forms greased with vegetable oil. Spread the dough in prepared form, it must occupy half the volume of the form, because the cold dough will continue to grow, albeit slower. Shape with the dough, cover and refrigerate 12 hours or overnight.

By the time baking bread, the oven, turn on heating t 205-210 degrees. Take out the dough from the refrigerator and allowed to stand at room t for 10-15 minutes. The cherry tomatoes cut in half, each half remove seeds together with juice. The surface of the dough decorate with whole sprigs of greenery and cherry halves as desired. Grease with vegetable oil, herbs and tomatoes.

Bake bread in preheated oven 40-45 minutes or until tender. Allow to stand for bread in the form of 10 minutes, then remove from the mold and let cool completely on wire rack.