Avocado-Guacamole Bread

How can something that starts out like this,

and this,

and this,

end up like this?                  

We loved this bread.  It's my favorite so far.  The Pesto bread was good but I liked this one even better.  Tomatoes in my market are terrible this time of year so I substituted canned, drained whole tomatoes (about 1/3 of a cup) for the fresh tomato the original recipe called for.  Next time I make this recipe I will re-hydrate some of my dried heirloom tomatoes, as I think the tomato flavor could be a bit more intense.  The only other changes that I made were for high altitude, but I can see adding onions or jalapeno peppers to this bread for an even broader flavor profile. 

This became focaccia instead of loaves.  I drizzled some good extra-virgin olive oil on top after dimpling the dough and sprinkled on kosher salt and freshly ground pepper before baking this in a 9 X 13-inch Pyrex pan.  I loved the crumb, the softer crust from the glass pan, and the flavor profiles.  A drizzle of good extra virgin olive oil and a sprinkling of kosher salt and freshly ground pepper on top finished this bread off nicely.  This recipe is definitely a keeper. It was perfect with the sliced chicken, greens and white cheddar sandwich that we had for dinner.  It was also a great side to soup.

Visit Michelle's blog to link to other members of the HBinFive Group if you'd like to see what they did with this recipe.