Flatbread With Oven-Dried Tomatoes, Rosemary, and Fontina
- Ready In:
- 4hrs 30mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 2 tablespoons olive oil
- 4 rosemary sprigs
- 2 3⁄4 cups all-purpose flour
- 2 1⁄4 teaspoons dry yeast
- 1 cup plus 2 tablespoons very warm water (120 to 130 )
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon kosher salt or 1 teaspoon sea salt
- cooking spray
- 1 cup Fontina cheese, diced
-
Tomato Ingredients
- 1 1⁄2 lbs plum tomatoes, cored and cut in half lengthwise (about 10)
- 1 teaspoon kosher salt
directions
- For tomatoes:.
- Sprinkle cut sides of tomato halves with kosher salt. Place tomato halves, cut sides down, on paper towels. Let stand 1 hour.
- Preheat oven to 300°.
- Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Bake at 300° for 3 1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch).
- Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.
- For Dough:.
- Place oil and rosemary sprigs in a small bowl; microwave on high for 30 seconds. Let stand 15 minutes. Gently squeeze oil from rosemary; discard sprigs.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk.
- Add 1/2 cup warm water; let stand 20 minutes.
- Add rosemary oil, 2 cups flour, 1/2 cup plus 2 tablespoons warm water, chopped rosemary, and 3/4 teaspoon salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 teaspoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
- Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 minutes.
- Preheat over to 500°.
- Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2-inch border.
- Sprinkle with cheese; gently press toppings into dough.
- Sprinkle with 1/4 teaspoon salt.
- Bake at 500° for 10 minutes or until golden brown.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>