Ingredients
8
8 servings
- •1 cup warm water (100 to 110 degrees)
- •1 teaspoon white sugar
- •1 (.25 ounce) envelope rapid rise yeast
- •2 tablespoons olive oil
- •0.25 cup minced fresh rosemary
- •2.75 cups bread flour or all-purpose flour
- •1 teaspoon salt
- •0.5 cup pitted black olives
- •3 tablespoons olive oil
- •2 large roma (plum) tomatoes, sliced
- •2 teaspoons minced garlic
- •2 tablespoons minced fresh rosemary
- •Salt and pepper
- •0.5 cup grated Parmesan or Romano cheese
Instructions
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- 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.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 117
- Carbohydrate: 3g
- Fat: 11g
- Fiber: 1g
- Protein: 3g
- Sugar: 1g
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