Flatbread with Oven-Dried Tomatoes, Rosemary, and Fontina

Ingredients

• 0.8 cup oven-dried tomatoes halved lengthwise
• 2.3 teaspoons yeast dry
• 2.8 cups flour all-purpose
• 4 ounces fontina diced
• 2 tablespoons olive oil 
• 4  rosemary sprigs 
• 1 teaspoon salt divided
• 1 cup very warm water (120° to 130°)
• 2 teaspoons or dried fresh chopped

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• microwave
• measuring cup

Directions

1. Place oil and rosemary sprigs in a small bowl; microwave on high for 30 seconds.
2. Let stand 15 minutes. Gently squeeze oil from rosemary; discard sprigs.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk.
5. Add 1/2 cup warm water; let stand 20 minutes.
6. 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).
7. 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.
8. Place directly on baking sheet.
9. Let rest 5 minutes.
10. Preheat over to 50
11. Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2-inch border.
12. Sprinkle with cheese; gently press toppings into dough.
13. Sprinkle with 1/4 teaspoon salt.
14. Bake at 500 for 10 minutes or until golden brown.