1/4 cupextra virgin olive oil, plus more for drizzling
2 punnets of cherry tomatoes
6 garlic cloves, minced
2 teaspoons sea salt, and extra for sprinkling
3 sprigs fresh rosemary
Add the warm water and sugar to a small bowl and mix until the sugar dissolves. Add the yeast to the bowl and mix until incorporated. Then let it sit for 10 minutes until the yeast forms a foamy texture.
Attach the dough hook and set themixer on low speed first, then gradually add the flour, olive oil and sea salt. Increase the speed to medium and continue mixing for 5 minutes. If you find that the dough is too sticky, gradually add an extra 1/4 cup of plain flour to the mixture.
Remove the dough from the bowl, and use your hands to shape it into a ball. Grease a new bowl with olive oil, then place the dough ball back in the bowl and cover it with a tea towel. Place in a warm location and let the dough rise for approximately 1 hour until it has doubled in size.
Flour a clean surface and turn the dough, rolling it to a rectangle or circle depending on the shape of your tray. Oil your baking tray and gently transfer the dough onto the tray. Cover the dough again with the damp towel, and let the dough continue to rise for another 30 minutes.
Preheat oven to 180 degrees. Now the fun part! Use your fingers to poke deep dents all over the surface of the dough until you poke the base of the tray.
Evenly spread your cherry tomatoes out placing it into the holes. Sprinkle the garlic over. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary, sea salt and chilli flakes.
Bake for 30 minutes, or until the dough is slightly golden and cooked through.
Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
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