INGREDIENTS
2 cups
warm water (110F)
2 tsp
yeast (1 packet)
2 tsp
table salt
4 cups
bread flour
olive oil
fresh rosemary leaves (approximately 2 or 3 Tablespoons)
1 pint
tiny heirloom tomatoes (or any small tomato)
grated Parmesan cheese for sprinkling
Kosher or sea salt for sprinkling over the top