Flatbread With Oven-Dried Tomatoes, Rosemary, and Fontina

Submitted by Scoutie

"Recipe.com had this listed under Scandinavian and it sounds very yummy! Provolone can be used for the fontina, and basil works for the rosemary if you desire. I strongly suggest using the tomatoes you've roasted at home to give the bread a home-grown, heartier taste. That recipe is included here. Time does not include resting/standing time so plan ahead. From Cooking Light, 2002. Posted for ZWT6."

 

• Ready In: 4hrs 30mins
• Ingredients: 11
• Serves: 12

ingredients

• 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

• Tomato Ingredients

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

directions

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.