2 T. olive oil
\n4 rosemary sprigs (or basil)
\n2 3\/4 C. all-purpose flour
\n1 package dry yeast (about 2 1\/4 tsp.)
\n1 C. plus 2 T. very warm water (120\u00b0 to 130\u00b0)
\n2 tsp. chopped fresh or 1\/2 tsp. dried rosemary
\n1 tsp. salt, divided
\nCooking spray
\n3\/4 C. Oven-Dried Tomatoes, halved lengthwise
\n1 C. (4 oz.) fontina cheese, diced (or provolone)<\/p>\n
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\u00b0), 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\u00b0. 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\u00b0 for 10 minutes or until golden brown.<\/p>\n
Yield: 12 servings
\nCalories: 162
\nFat: 4.5g
\nFiber: 1.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0 to 130\u00b0) 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…<\/p>\n