For the dough:
1 cup of warm water
2 Tbs. of sugar
2 Tsp. of dry yeast
3 ½ cups of unbleached flour
1 Tsp. of coarse sea salt
¼ cup of olive oil plus more for brushing
2 Tbs. of cornmeal (for dusting)
For the topping:
2 Tbs. of olive oil
1 big onion finely sliced
The leaves of 3-4 rosemary sprigs
2 cups of pearl, grape or cherry tomatoes
In a small bowl dissolve the sugar in the water. Add the yeast and let stand until foamy, about 15 minutes. In the bowl of a standing mixer or food processor, using the dough blade, combine the flour, water, sugar and yeast mix and the olive oil. Process until the dough becomes a ball, around 1.5 minutes. Increase the speed and process, adding more flour if necessary, for 3 more minutes, until the dough is smooth and elastic. Place the dough in an oil coated bowl. Brush the dough with olive oil so no skin will form and cover it with a damp kitchen towel. Let the dough rise until it doubles its size, at least 30 minutes.
In the meantime, in a big frying pan over medium heat, add the olive oil and sauté the onions with the rosemary for 5 minutes until translucent. Reserve.
Cover two baking sheets with parchment paper and sprinkle with the cornmeal. Divide the dough and roll and stretch it out into the baking sheets, giving them oblong shapes about 1/2-inch thick. Cover the dough with plastic wrap and let stand for 15 minutes.
Preheat the oven to 400°F. Uncover the dough and dimple with your fingertips. Brush the surface with olive oil. Place a tomato in every dot and cover with the onion and rosemary. Generously sprinkle with coarse salt. Bake for 20 minutes or until golden.
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