If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.
Recipe information
Yield
makes 8 pieces
Ingredients
Preparation
Step 1
Stir together the yeast, sugar, and warm water in the bowl of an electric mixer fitted with the paddle attachment. Let stand until foamy, about 5 minutes.
Step 2
Stir in 4 1/2 teaspoons oil. Add the flour and 4 1/2 teaspoons salt; mix on medium-low speed until combined. Switch to the dough hook; knead on medium speed until smooth, 5 to 7 minutes.
Step 3
Transfer the dough to a lightly oiled large bowl. Loosely cover with plastic wrap; let the dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.
Step 4
Preheat the oven to 400°F. Generously oil a 12 × 17-inch rimmed baking sheet. Spread out the dough to fill the sheet, stretching it and working it into the corners. Press in the tomatoes; sprinkle with the rosemary. Loosely cover with oiled plastic wrap; let rest 30 minutes.
Step 5
Drizzle the dough with the remaining teaspoon oil, and sprinkle with salt. Bake 5 minutes. Rotate the sheet; bake until golden, about 15 minutes more.
Step 6
Let cool in the sheet; cut into 8 rectangles. If not serving that day, wrap the pieces in plastic wrap and foil; freeze up to 1 month.
