Bread Ingredients
1/4 c warm water
1 pkg fast rising yeast
1 t sugar
3-1/4 c flour
1 t salt
1/4 c extra virgin olive oil, plus a little for brushing
1-1/4 c warm water (more or less)

Topping Ingredients
1 tomato, cut into very thin slices (use a v-slicer)
1 t coriander
1 t cumin seed
1 t fennel seed
1 1/2 t peppercorns
1 t dried orgegano
1 clove garlic
fresh herbage as available (rosemary or sage)
olive oil
sea salt

Optional (Different) Toppings
carmelized onions
grilled veggies


Bloom the yeast in the 1/4 cup of warm water, along with the sugar and a teaspoon of the flour. Let sit for 10-15 minutes.

Sift the flour. Put the flour and salt in the stand mixer with the bread hook and thoroughly mix. Add the olive oil and mix on low. Add the bloomed yeast, continue mixing on low. While mixing, add the water. You may need to add more or less water.

Knead for 10 minutes.

Place dough in a lightly oiled and warmed bowl, turning several times to coat it with oil. Cover with plastic wrap and let rise in a warm place till doubled, around 45-75 minutes.

Position rack on lower part of oven and preheat to 400F. Brush a 10x15 baking pan with olive oil and set aside.

Punch down dough and transfer to foured surface. Knead a few times and let rise for 5 minutes. With palms form into a rectangle about 4x8 inches and transfer into pan. Stretch and pat the dought to fit pan completely end evenly. Cover with plastic wrap and let rise about 1 inch (30 minutes or so).

Thinly slice the tomato. Place slices on a paper towel to remove excess moisture.

In an electric grinder, grind (medium fine) all of the topping ingredients but the olive oil, sea salt and fresh herbs, if any.

Place the tomato slices on the dough. Brush on a good coat of olive oil. Sprinkle the ground toppings and add fresh herbs (if any) and the sea salt to taste.

Bake till golden brown, about 30-40 minutes. Remove and put on wire rack to cool.


Preparation time: 1 3/4 hours
Baking time: 40 minutes


Derived from the following sources: