A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.
Ingredients
- warm water (100 to 110 degrees): 1 cup
- white sugar: 1 tsp
- rapid rise yeast: 1 envelope (.25 ounce envelope)
- olive oil: 2 Tbsp
- fresh rosemary: 0.25 cup (minced)
- ¾ cups bread flour or all-purpose flour: 2 piece
- salt: 1 tsp
- pitted black olives: 0.5 cup
- olive oil: 3 Tbsp
- roma (plum) tomatoes: 2 piece (sliced)
- garlic: 2 tsp (minced)
- fresh rosemary: 2 Tbsp (minced)
- salt and pepper:
- Parmesan or Romano cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
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Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
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Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
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Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
