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For tomatoes:.
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Sprinkle cut sides of tomato halves with kosher salt.
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Place tomato halves, cut sides down, on paper towels.
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Let stand 1 hour.
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Preheat oven to 300.
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Arrange tomato halves, cut sides up, in a single layer on a baking sheet.
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Bake at 300 for 3 1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch).
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Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.
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For Dough:.
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Place oil and rosemary sprigs in a small bowl; microwave on high for 30 seconds.
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Let stand 15 minutes.
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Gently squeeze oil from rosemary; discard sprigs.
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Lightly spoon flour into dry measuring cups; level with a knife.
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Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk.
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Add 1/2 cup warm water; let stand 20 minutes.
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Add rosemary oil, 2 cups flour, 1/2 cup plus 2 tablespoons warm water, chopped rosemary, and 3/4 teaspoon salt; stir until a soft dough forms.
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Turn dough out onto a lightly floured surface.
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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).
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Place dough in a large bowl coated with cooking spray, turning to coat top.
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Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
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(Press two fingers into dough.
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If indentation remains, the dough has risen enough.)
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Punch dough down; form into a ball.
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Place directly on baking sheet.
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Let rest 5 minutes.
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Preheat over to 500.
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Roll dough into a 12-inch circle.
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Arrange tomatoes on top of flatbread, leaving a 1/2-inch border.
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Sprinkle with cheese; gently press toppings into dough.
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Sprinkle with 1/4 teaspoon salt.
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Bake at 500 for 10 minutes or until golden brown.
