Recipe: Tomato, Basil, and Mozzarella Bread

Ingredients:
3 eggs
1 cup and 1 tablespoon of flour
1 teaspoon of baking powder
7 tablespoons olive oil
1/2 cup cooled steamed milk
3.5 ounces gruyere cheese
7 ounces whole mozzarella cheese
2 tomatoes (prefereably vine-ripe)
8 to 10 leaves of fresh chopped basil (you could substitute dried basil, but it makes a big difference and fresh is way better)
2 pinches of fleur de sel (type of sea salt)
2 pinches of ground pepper (preferably fresh ground)

Preheat oven to 350 degrees. Boil tomatoes for a few seconds or until next step becomes doable. Remove, peel the skin off the tomatoes, and cut them into small pieces. Gently mix them in a bowl with 1 tablespoon of Olive Oil, the fleur de sel, and pepper. Drain the mixture through a colander, so you are left with seasoned tomatoes. Cut the mozzarella into small pieces and add to the tomatoes. Stir in the basil. In a separate bowl, mix the eggs, flour, and baking soda together. Slowly add the milk and remaining olive oil (6 tablespoons) to the flour mixture. After well mixed in, add the gruyere cheese. Then add the tomato mixture into the flour mixture. Make sure it is mixed well before pouring into a bread pan and baking for about 45 minutes.