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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift flour into a bowl and add the yeast. | 2. Pour the oil into the dry ingredients and gradually pour in the warm water whilst mixing. Mix well until a smooth dough forms. | 3. On a lightly floured surface, knead the dough for 5 minutes. Form a ball. | 4. Line a baking tray with non-stick baking paper and place the ball of dough in the centre. Evenly flatten the dough out into desired shape and thickness with hands. I make mine into a round loaf, about 1cm thick. | 5. Brush some oil over the dough. | 6. Halve cherry tomatoes and press them into the dough. Press sprigs of rosemary into the dough. | 7. Cover with a damp cloth and leave in a warm place for 40 minutes, or until dough has doubled in size. | 8. Pre-heat the oven to 200°C. | 9. Sprinkle generously with sea salt and bake in the oven for 25 minutes, or until golden brown and makes a hollow sound when you tap on the surface. | 10. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	225			-	-	-	-
yeast	4	g		7.4	0.8168	0.9552	0.036000000000000004
water	150	ml		0.0	0.0	0.0	0.0
extra virgin olive oil	65			-	-	-	-
cherry tomato	6			-	-	-	-
rosemary	1	sprig		-	-	-	-
sea salt	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.