✤4 cups (480g) bread flour
✤1- 1/4 oz packet instant yeast
✤2 tsp salt + more for sprinkling
✤3 tbsp fresh oregano, chopped + dried oregano for sprinkling
✤6 tbsp extra virgin olive oil, divided
✤2 cups warm water (~120°F)
✤1 pint cherry tomatoes, halved or quartered if big
❖In a large bowl, whisk together the flour, yeast, salt & oregano. Slowly add the warm water while mixing a bit, then 2 tbsp oil, mixing until a soft wet dough forms. It will be sticky! Cover and let rise 1 hour in a warm place.
❖Preheat oven to 425°F (220°C).
❖In a 9x13-in roasting pan, add remaining 4 tbsp olive oil and spread in pan. Turn dough out into pan and gently use your fingers to press it out into the pan, using any of the oil underneath your fingers to help. With oiled fingers, poke indents all over top of dough.
❖Arrange tomatoes cut side up on top, pressing them in slightly. Sprinkle top with more salt & some dried oregano.
❖Bake 35-45 min or until golden and crusty.
❖Let cool in pan a few minutes, then cool on wire rack. Enjoy warm.
