500g strong flour/white bread flour
1 heaped tbsp fine semolina
2 tsp of dried yeast or about 14g
About 50ml olive oil, plus extra for kneading
150 g of grape tomatoes, or any small sweet tomatoes (about 30)
2 sprigs of fresh rosemary, leaves only.
Sea salt and freshly ground pepper.
In a jug, mix 120ml of cold milk from fridge with 150ml of just boiled water
1/2 a bulb of garlic ie about 6-7 cloves.
Prep 1
Wrap up the whole garlic in aluminium foil with skin on. No need to break the cloves apart. Put in oven. Turn oven on at 200C or 180C fan forced. Bake for about 25 minutes. Remove from oven, remove foil. Using a scissors, cut off top of bulb of garlic, and squeeze out all the melted roasted garlic into a bowl. Its like a garlic paste. Leave for later to spread over dough.
Leave oven on.
Prep 2
Separately, in a big mixing bowl, thoroughly mix flour, semolina and yeast with a pinch of salt, say half tsp.
Make a well in the middle, and pour in the liquid in jug and oil.
With a fork, mix the mixture until it comes together like a ball.
Cover with damp papertowel or cling wrap and leave for 15 minutes.
Tip the dough out onto a lightly oiled surface and knead for a couple of minutes, using push, fold, knead method, until smooth and elastic.
Cover with cling wrap to rest for 15 minutes.
Repeat kneading motion.
Cover with cling wrap and leave to rise about 1 hour or double in size.
Preheat oven to 200C.
Place the risen dough onto an oiled baking tray say 28x20cm. I used a large rounded pizza baking tray.
Grease your fingers with a little oil and prod out the dough to the edges of the tray, dough is about 2 cm thick.
Gently and lightly, rub roasted garlic all over the top of the oiled dough surface.
Press the whole tomatoes into the dough so that they are only slightly poking above the surface. Scatter rosemary, sea salt and pepper all over. Drizzle with a little olive oil all over.
Bake for 30 minutes until golden.
Turn out of tray onto a rack, cool down and rest for at least 30 minutes before slicing and serve. Or if you like, transfer to board and serve immediately, but the resting provides better texture.
Note: I also steam the oven with 2 ladles of icecubes before putting the dough in, to facilitate dough rising in the oven. If you are doing this, leave oven door open with heat still on at end of 25 minutes, and bake with oven door open for another 5 minutes to let steam out and let the crust crisp up.
Bon Appetite!
