Make 1 (16x12-inch) loaf
4 cups (500 grams) all-purpose fl our
1 (0.63-ounce) package (18 grams) Platinum® Instant Sourdough Yeast*
2 teaspoons (6 grams) kosher salt
1½ cups (360 grams) warm water (120°F/49°C to 130°F/54°C)
5 tablespoons (70 grams) olive oil, divided
1½ cups (250 grams) grape tomatoes, halved
1 tablespoon (2 grams) chopped fresh rosemary
1 clove garlic (5 grams), minced
2 teaspoons (6 grams) fl aked sea salt
- In the bowl of a stand mixer fi tted with the paddle attachment, stir together fl our,
Platinum®^ Instant Sourdough Yeast, and kosher salt by hand. Add 1½ cups (360 grams)
warm water and 2 tablespoons (28 grams) oil,
and beat at medium speed for 5 minutes. - Lightly oil a large bowl. Place dough in bowl,
turning to grease top. Cover and let rise in
a warm, draft-free place (75°F/24°C) until
doubled in size, 45 minutes to 1 hour. - Grease a rimmed baking sheet with
2 tablespoons (28 grams) oil. Turn out dough
onto prepared baking sheet. With oiled fi ngers,
gently press dough into a 10-inch circle.
Loosely cover with plastic wrap, and let rest in a
warm, draft-free place (75°F/24°C) for
30 minutes. - With oiled fi ngers, press dough into a
14x11-inch oval. Loosely cover with plastic
wrap, and let rise in a warm, draft-free place
(75°F/24°C) until puff ed, 25 to 30 minutes. - Preheat oven to 425°F (220°C).
- Gently press dimples into surface of
dough. Drizzle with remaining
1 tablespoon (14 grams) oil. Top with
tomatoes, rosemary, and garlic.
Sprinkle with sea salt. - Bake until golden brown, 15 to
20 minutes. Let cool on pan for
10 minutes. Serve warm or at
room temperature.
*Platinum® Instant Sourdough Yeast
can be substituted with 1 (0.25-ounce)
package (7 grams) Platinum® Premium
Instant Yeast. Increase bake time to
20 to 25 minutes.
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