Page 326 - CMC Recipe Book

Method
In a mixer add the flour and salt.
Mix the yeast with the warm water.
Add the water and yeast to the flour and mix slowly until a sticky dough has formed.
Transfer to a floured surface and knead well for 10 minutes until the dough has become stretchy and smooth
Place the dough into a bowl and cover with cling film. Leave this for about 45 minutes or until the dough has doubled in size.
Remove the dough from the bowl and knead gently for 2 minutes.
Stretch the dough to cover a gastro tray making sure to get the dough right into the corners.
Using your finger tips push down on the dough to make little wells.
Slice the cherry tomatoes and arrange over the dough then sprinkle the rosemary over.
Drizzle with olive oil and bake in a hot oven Gas 5/190°c for 15 minutes.
Allow to cool before serving.