- 15g (½oz) fresh yeast
- 3tbsp warm water
- 225g (8oz) strong white unbleached flour
- 3 to 4tbsp olive oil
- 1 garlic clove, crushed and mixed with a further 2tbsp olive oil
- 12 to 15 cherry tomatoes
- fresh rosemary sprigs
- sea salt
Preheat the oven to 200 C, 180C (fan oven), 400 F, gas 6. Mash the yeast with the water and leave it for 10 minutes to go frothy.
In a large bowl, mix the flour with some salt. Make a hollow and stir in the yeast mixture, then the oil and mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
With a knife, make an incision across the top of the dough to help it rise. Cover the bowl with a clean tea towel and leave in a warm, draught-free place for 1 hour until it has doubled in size.
Turn out on to a lightly floured surface and knead very lightly. Roll out to form a circle about 6mm (¼in) thick.
Place the dough circle on a lightly oiled baking sheet and brush with the garlic oil. Make indentations with your finger and put a tomato in each. Sprinkle with the rosemary sprigs and sea salt. Bake for 25 to 30 minutes. Leave to cool slightly on a wire rack. Serve warm or cold cut into triangles.