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1
Place the warm water in the bowl of a heavy-duty mixer fitted with the dough hook.
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2
Sprinkle the dry yeast over the water; stir.
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3
Let stand until the yeast dissolves, bubbles, and proofs, 5 to 7 minutes.
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4
Add 4 cups of the flour, cornmeal, salt, and chopped rosemary and stir on low to combine.
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5
Add an additional 1/2 to 1 cup of the remaining flour and knead on medium speed until smooth.
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6
Turn the dough out onto a floured surface and knead by hand until smooth and elastic, 5 to 7 minutes.
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7
Form the dough into a ball.
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8
Place 1 tablespoon of the olive oil in a large bowl; add the dough, turning to coat in oil.
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9
Cover with plastic wrap and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
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10
Preheat the oven to 475F.
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11
Brush a 18 x 13-inch rimmed baking sheet with 1 tablespoon of the remaining olive oil.
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12
Punch down the dough and transfer to the prepared sheet.
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13
Using your fingertips, press out the dough to fit the pan.
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14
Drizzle with the remaining 2 tablespoons oil.
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15
Let the dough rise, uncovered, in a warm place until puffy, about 30 minutes.
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16
Dimple the dough with your fingertips, forming indentations.
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17
Top with the sliced tomatoes and onion and season with salt and pepper.
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18
Scatter the rosemary sprigs around and press lightly into the dough.
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19
Bake until brown and crusty, 20 to 25 minutes.
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20
Serve warm or at room temperature.
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21
When proofing bread in a cool, drafty kitchen, I often turn my microwave into a makeshift proofing box.
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22
I boil water in a microwave-safe measuring cup for a couple of minutes to heat the microwave and create steam (dont remove the cup of water).
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23
I then place my bowl of dough in the microwave and quickly shut the door.
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24
This creates a warm, draft-free spot for the bread to rise.
