ZUPPE IDEALI PER l'ESTATE | Ricetta siciliana di ZUCCHINE in umido e il GAZPACHO

Combine warm water and yeast in a bowl; let sit until frothy, about 5-10 minutes.

In a large mixing bowl, combine all-purpose flour, salt, and sugar.

Add the yeast mixture and olive oil to the flour; mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl; cover with a damp cloth and let rise in a warm place until doubled in size, about 1-2 hours.

Preheat the oven to 425°F (220°C).

While the dough rises, prepare confit garlic by simmering peeled garlic cloves in olive oil over low heat until soft, about 30 minutes.

Once the dough has risen, punch it down and transfer it to a greased baking sheet.

Stretch the dough to fit the baking sheet; create dimples with your fingers.

Halve the cherry tomatoes and press them into the dough, cut side up.

Drizzle with olive oil, sprinkle with sea salt, black pepper, and fresh rosemary.

Bake in the preheated oven for 20-25 minutes until golden brown.

Remove from the oven and drizzle with balsamic vinegar.

Let cool slightly before serving; enjoy warm or at room temperature.

Equipment Needed

Spice Level:

Dietary

Allergens