Flatbread With Oven-dried Tomatoes, Rosemary, And Fontina

Total Time: 4 hrs 30 mins Preparation Time: 20 mins Cook Time: 4 hrs 10 mins

Ingredients

• Servings: 12
• 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
• 1 1/2 lbs plum tomatoes, cored and cut in half lengthwise (about 10)
• 1 teaspoon kosher salt

Recipe

• 1 for tomatoes:.
• 2 sprinkle cut sides of tomato halves with kosher salt. place tomato halves, cut sides down, on paper towels. let stand 1 hour.
• 3 preheat oven to 300°.
• 4 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).
• 5 note: these will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.
• 6 for dough:.
• 7 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.
• 8 lightly spoon flour into dry measuring cups; level with a knife.
• 9 combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk.
• 10 add 1/2 cup warm water; let stand 20 minutes.
• 11 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).
• 12 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.)
• 13 punch dough down; form into a ball. place directly on baking sheet. let rest 5 minutes.
• 14 preheat over to 500°.
• 15 roll dough into a 12-inch circle. arrange tomatoes on top of flatbread, leaving a 1/2-inch border.
• 16 sprinkle with cheese; gently press toppings into dough.
• 17 sprinkle with 1/4 teaspoon salt.
• 18 bake at 500° for 10 minutes or until golden brown.