If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

　　

Ingredients

makes 8 pieces

　　2 tablespoons plus 1/2 teaspoon active dry yeast (from 2 envelopes)

　　4 1/2 teaspoons sugar

　　2 1/3 cups warm water (105° to 110°F)

　　5 1/2 teaspoons extra-virgin olive oil, plus more for the bowl

　　6 1/4 cups plus 3 tablespoons all-purpose flour

　　Coarse salt

　　1 cup grape tomatoes, halved lengthwise

　　1 tablespoon fresh rosemary

　　

Step 1

Stir together the yeast, sugar, and warm water in the bowl of an electric mixer fitted with the paddle attachment. Let stand until foamy, about 5 minutes.

　　

Step 2

Stir in 4 1/2 teaspoons oil. Add the flour and 4 1/2 teaspoons salt; mix on medium-low speed until combined. Switch to the dough hook; knead on medium speed until smooth, 5 to 7 minutes.

　　

Step 3

Transfer the dough to a lightly oiled large bowl. Loosely cover with plastic wrap; let the dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.

　　

Step 4

Preheat the oven to 400°F. Generously oil a 12 × 17-inch rimmed baking sheet. Spread out the dough to fill the sheet, stretching it and working it into the corners. Press in the tomatoes; sprinkle with the rosemary. Loosely cover with oiled plastic wrap; let rest 30 minutes.

　　

Step 5

Drizzle the dough with the remaining teaspoon oil, and sprinkle with salt. Bake 5 minutes. Rotate the sheet; bake until golden, about 15 minutes more.

　　

Step 6

Let cool in the sheet; cut into 8 rectangles. If not serving that day, wrap the pieces in plastic wrap and foil; freeze up to 1 month.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.