What You Will Need:
2 cups warm water (110F)
2 tsp yeast (1 packet)
2 tsp table salt
4 cups bread flour
fresh rosemary leaves (approx. 2 or Tbs)
1 pint of tiny heirloom tomatoes (or any small tomato)
grated parmesan cheese for sprinkling
kosher or sea salt for sprinkling over the top
Set the oven to 425F
Put the yeast in a large mixing bowl and pour in the warm water.
Add the salt and 2 cups of flour and mix well. (The dough will be sticky)
Cover and let rise for 40 minutes in a warm place
Press out the dough on a well oiled, or silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take.
Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don’t skimp; this will result in great flavor after the bread is baked.
Arrange the tomatoes across the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly across the surface. Sprinkle sea salt over all, and finally top with a dusting of parmesan cheese.
Bake for 18-20 minutes until lightly golden
The rosemary will crisp up in the oven, so you may want to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavor and give it visual appeal.
Unless you are experienced with yeast, use an instant read thermometer (which every kitchen should have) to check the temperature of the water, it is essential to have it at the correct temperature or else it will not rise. You will need truly tiny tomatoes for this recipe. Even smaller than standard cherry tomatoes. If all you can find are cherry tomatoes, halve them before putting them on the dough.