If there’s one shining star of the early fall harvest season, it just might be the humble tomato.
A steadfast hero of many dishes, tomatoes spend the long summer days soaking up the sun on the vine until they’re ready to harvest as summer comes to a close. And just in time to ring in autumn on the last official day of summer, we’re bringing out a simple yet fresh Italian flatbread recipe. Studded with juicy tomatoes and sprinkled with fresh rosemary, this Italian focaccia bread is the perfect addition to any pasta dinner, or with a simple salad out on the porch while you soak up those last few rays of the summer sun.
- 1/4 cup extra-virgin olive oil (divided)
- 1 cup red cherry tomatoes, halved
- 1 cup yellow cherry tomatoes, halved
- 1 package hot roll mix (16 oz.)
- 1 cup warm water (about 115 degrees F)
- 1 egg
- all-purpose flour (for dusting)
- 2 teaspoons fresh rosemary
- 1 teaspoon coarse sea salt
- Preheat oven to 350°F. Prepare large cookie sheet with vegetable pan spray.
- In medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add tomatoes and cook 1-2 minutes, or until softened slightly.
- Stir together hot roll mix and included yeast packet in large bowl. Add water, 2 tablespoons olive oil, and egg; stir until dough forms (dough will be very sticky). Turn out onto well-floured surface and knead until smooth and elastic, about 5 minutes. Cover dough and let rest 5 minutes.
- Roll dough out to a 12 in. x 16 in. rectangle. Transfer to prepared pan. Using fingertips, make several indentations in dough. Drizzle with remaining 1 tablespoon olive oil.
- Sprinkle tomatoes over dough, leaving any excess liquid behind in pan. Sprinkle with rosemary and coarse salt.
- Bake 22-25 minutes or until golden brown. Let cool on pan on cooling grid 5 minutes; remove to cooling grid to cool completely.