Cherry Tomato Confit
- 200g cherry tomatoes
- 1 cup extra virgin olive oil
- Flakey sea salt
- 2 rosemary sprigs
- 110g lukewarm water
- 1 tsp honey or sugar
- 2g yeast
- 120g (1 cup) bread flour
- 2.5g flakey sea salt
- 4 – 5 tbsp cherry tomato confit olive oil
- 1 tsp chili flakes
- Fresh rosemary
Cherry Tomato Confit
Preheat the oven to 130 degrees celsius. Place the cherry tomatoes and rosemary sprigs into an ovenproof cooking pan. Pour the extra virgin olive oil all over and sprinkle with a generous amount of sea salt.
Bake for 2 hours. There should be a slight bubble to the oil while the tomatoes bake.
If you have any remaining cherry tomato confit, transfer to a sterilised jar and store in the fridge for 2 weeks.
In a mug, combine the honey, yeast and lukewarm water. Stir together and leave to sit for 5 minutes or until bubbles form at the top. This will indicate that your yeast is active and ready to use.
In a small bowl, combine the flour and salt and whisk together. Drizzle in 1 tablespoon of olive oil and pour in the yeast water. Mix together with your hands until a shaggy and sticky dough forms. Take the dough out of the bowl and coat the bowl with 1 tablespoon of olive oil. Place the dough back into the bowl, ensuring all parts of the dough are coated in the olive oil. Cover and leave to rest overnight in the fridge or in a warm spot in your house for 2 hours. It should double in size.
Uncover the bowl and fold the dough over itself in quarters. Gather up each edge of the dough with your hands and fold it over itself while turning the bowl. The dough will become smooth while you shape it into a neat ball.
Drizzle 1 tablespoon of olive oil into the cooking pan and place the dough into it. Using your fingers, carefully stretch the edges of the dough out to the corners. Cover and leave to rest for 2 hours in a warm spot in your house or until the dough doubles in size.
Preheat the oven to 200 degrees Celsius.
Uncover the dough and drizzle 1 – 2 tablespoons of olive oil onto it. Slightly dampen your finger tips with olive oil. Dimple the dough by pressing firmly into the dough with your fingers. Top with the cherry tomatoes, chili flakes, a pinch of flakey sea salt and fresh rosemary leaves.
Bake for 20 minutes or until golden and crispy on top. Enjoy!