for 6 person

Dough

500 g	white flour
1 ½ tsp	salt
½ tsp	sugar
½ cube	yeast (approx. 20 g
1 tbsp	rosemary, finely chopped
3 ¼ dl	lukewarm water
3 tbsp	olive oil

Topping

500 g	tomatoes (e.g. ribbed tomatoes, cut into pieces)
2	garlic cloves, pressed
1 tbsp	olive oil
a little	pepper
1 tbsp	olive oil
½ tsp	salt
75 g	Parmesan
50 g	rocket
1 tbsp	olive oil
2 pinch	sea salt

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the rosemary, water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Topping

Mix the tomatoes and all the ingredients up to and including pepper, cover and steep for approx. 30 mins.

To shape, transfer the dough to an oven tray lined with baking paper, flatten to a thickness of approx. 1 cm. Using your fingertips, press little hollows into the dough. Coat the dough with oil, top with the tomatoes and sprinkle over some Fleur de Sel.

Bake for approx. 30 mins. in the lower half of an oven preheated to 220°C.

Grate the Parmesan over the top, combine the rocket with a little oil and scatter on top.

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