Tomato focaccia

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

2 tablespoons plus ½ teaspoon active dry yeast (from 2 envelopes)

4 1/2 teaspoons sugar

2 1/3 cups warm water (105to 110F)

5 ½ teaspoons extra-virgin olive oil, plus more for the bowl

6 1/4 cups plus 3 tablespoons all-purpose flour Coarse salt

1 cup grape tomatoes, halved lengthwise

1 tablespoon fresh rosemary

• Stir together the yeast, sugar, and warm water in the bowl of an electric mixer fitted with the paddle attachment. Let stand until foamy, about 5 minutes.
• Stir in 4 ½ teaspoons oil. Add the flour and 4 1 / 2 teaspoons salt; mix on medium-low speed until combined. Switch to the dough hook; knead on medium speed until smooth, 5 to 7 minutes.
• Transfer the dough to a lightly oiled large bowl. Loosely cover with plastic wrap; let the dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.
• Preheat the oven to 400F. Generously oil a 12 x 17-inch rimmed baking sheet. Spread out the dough to fill the sheet, stretching it and working it into the corners. Press in the tomatoes; sprinkle with the rosemary. Loosely cover with oiled plastic wrap; let rest 30 minutes.
• Drizzle the dough with the remaining teaspoon oil, and sprinkle with salt. Bake 5 minutes. Rotate the sheet; bake until golden, about 15 minutes more.
• Let cool in the sheet; cut into 8 rectangles. If not serving that day, wrap the pieces in plastic wrap and foil; freeze up to 1 month.

MAKES 8 PIECES