Instructions: Place oil and sosemary springs in a small bowl, microwave on HIGH for 30 seconds. Let stand 15 minutes. Gently squeeze oil from rosemary, discarding sprigs.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whick. Add 1/2 cup warm water; let stand 20 minutes. Add rosemary oil, 2 cups flour, 1/2 cup plus 2 tablespoons warm water, chopped rosemary, adn 3/4 teaspoon salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic(about 8 minutes); add enough of remaining flour, 1 teaspoon at a time, to prevent dough from sticking to hands(dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place(85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the hough has risen enough.) Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 minutes.

Preheat oven to 500 degrees.

Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2 inch border. Sprinkle with cheese; gently press toppings into dough. Sprinkle with 1/4 teaspoon salt. Bake at 500 degrees for 10 minutes or until golden brown.

Yield: 1 wedge

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