Prep: 15 min. Cook: 1 hr.
3 1/2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon Fine Trapani Sea Salt
1 tablespoon active dry yeast
1 cup water
2 tablespoons Planeta Olive Oil, additional for brushing
1/4 cup Parmigiano-Reggiano cheese, grated
6 sprigs of fresh dried rosemary, chopped lightly
1 Vidalia onion thinly sliced and separated into rings
2 plum tomatoes, sliced
2 tablespoons Coarse Trapani Sea Salt
In a large bowl, combine 1 cup of the flour, sugar, Fine Trapani Salt, and yeast.
Heat water and Planeta Olive Oil until warm. Add water mixture to ingredients and then add the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Gradually add 1-3/4 cups flour while beating, until dough pulls away from side of bowl. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let stand for about 5 minutes. Brush a baking sheet with Planeta Olive Oil. Press the dough out evenly onto the pan. Cover with a damp cloth and let rise for 20-30 minutes. Uncover dough, and press indentations with your fingers at 1 inch intervals. Brush dough lightly with Planeta Olive Oil and sprinkle with Parmigiano-Reggiano cheese and rosemary sprigs. Arrange onion rings and plum tomatoes evenly over the dough. Sprinkle with the Coarse Trapani Sea Salt. Bake at 400º F for 15 minutes, until golden brown.