Tomato Herb Flatbread

I love grilling breads. It's so easy, so quick and is always welcome at the dinner table. With fresh garden tomatoes at hand, I grilled tomato flatbread for our meal. The result was soft and chewy on the inside, crisp around the edges with a flavorful bite with juicy tomatoes to finish it off. A simple addition to any casual meal.


Tomato Herb Flatbread

Ingredients:
dough:
1/2 Tbsp active dry yeast
1/2 tsp sugar
1/2 c. warm water (about 110°F)
1 1/2 c. all-purpose flour
1/2 tsp salt
1 Tbsp extra virgin olive oil
toppings:
1 1/2 tsp extra virgin olive oil
1 tsp garlic salt
1 tsp ground pepper
generous sprinkling of za'atar
6-7 small garden ripe tomatoes, sliced 1/8 in. thick
4 large basil leaves, minced
2 medium rosemary skewers, leaves minced
1/8 cup freshly grated pecorino sardo (or cheese of choice)

Directions:
-In a small bowl dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 min.
-In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses.
-With the processor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more.
-Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 min.
-Process for 1 min more.
-Coat the inside of a large bowl with the olive oil and place the dough in the bowl.
-Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hr.
-Punch down and let rise until doubled in size for a second time, about 1 hour.
-Meanwhile, preheat baking stone on the grill, on low heat, until reached about 500 degrees, about 30 mins.
-Hand roll into a rectangle about the size of the baking stone and place on heavy duty foil or thin baking sheet.
-Drizzle olive oil over dough and smooth to cover evenly.
-Distribute salt, pepper, and za'atar over top of bread.
-Lay sliced tomatoes evenly across top of bread.
-Sprinkle fresh minced herbs evenly over top of tomatoes.
-Sprinkle modest amount of cheese over bread and transfer to baking stone
-Cook on baking stone until dough is cooked through (watching to make sure bottom does not burn), about 12 -15 minutes.
-Remove from grill and serve immediately.