- active dry yeast1/4 Ounces
- warm 2% vegan milk (110° to 115°)2 Cups
- canola oil1/4 Cups
- sugar1/2 Teaspoons
- salt1 Teaspoons
- all-purpose flour5 Cups
- cherry tomatoes2 Cups
- olive oil1/3 Cups
- cornmeal2 Tablespoons
- rosmarin3 Tablespoons
- coarse salt1 Teaspoons
- pepper1/8 Teaspoons
1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
3. Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each tomato. Using a slotted spoon, place tomatoes, a cup at a time, in boiling water for 30 seconds or just until skin at the “X” begins to loosen.
4. Remove tomatoes and immediately drop into ice water. Pull off and discard skins. Place tomatoes in a small bowl; drizzle with oil.
5. Preheat oven to 425°. Sprinkle two greased baking sheets with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Divide dough in half. Shape each into a 12×8-in. rectangle and place on prepared baking sheets.
6. Using fingertips, press several dimples into dough. Pour tomato mixture over dough; sprinkle with rosmarin, coarse salt and pepper. Let rise in a warm place until doubled, about 30 minutes.
7. Bake until golden brown, 15-18 minutes. Yield: 24 servings.