2 T. olive oil
4 rosemary sprigs (or basil)
2 3/4 C. all-purpose flour
1 package dry yeast (about 2 1/4 tsp.)
1 C. plus 2 T. very warm water (120° to 130°)
2 tsp. chopped fresh or 1/2 tsp. dried rosemary
1 tsp. salt, divided
Cooking spray
3/4 C. Oven-Dried Tomatoes, halved lengthwise
1 C. (4 oz.) fontina cheese, diced (or provolone)

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. Lightly spoon flour into dry measuring C.; level with a knife. Combine 1/2 C. flour and yeast in a large bowl, stirring with a whisk. Add 1/2 C. warm water; let stand 20 minutes. Add rosemary oil, 2 C. flour, 1/2 C. plus 2 T. warm water, chopped rosemary, and 3/4 tsp. 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 tsp. at a time, to prevent dough from sticking to hands (dough will feel tacky). 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.) Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 minutes. Preheat over to 500°. Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2-inch border. Sprinkle with cheese; gently press toppings into dough. Sprinkle with 1/4 tsp. salt. Bake at 500° for 10 minutes or until golden brown.

Yield: 12 servings
Calories: 162
Fat: 4.5g
Fiber: 1.4g