INGREDIENTS:
• 2 cups plain flour
• 1 egg, large
• 1⁄2 cup extra virgin olive oil
plus 1 tablespoon for the
filling
• 2 cloves garlic
• 1 teaspoon rosemary, dried
• 3-5 tablespoons water, as
needed
• 2 ripe tomatoes
• 1⁄2 teaspoon brown sugar
(optional)
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
DIRECTIONS:
1. Preheat the oven to 390°F and line a flat baking pan with parchment
paper.
2. Mix the flour with the egg, olive oil, water, a pinch of salt and pepper
to make a dough. It should be flaky but easy to knead. Add extra
water if it’s too thick or a bit extra flour if it’s too sticky.
3. Knead and let it rest while you prep the filling.
4. Slice the tomatoes and in a large mixing bowl drizzle with the olive
oil, add the brown sugar, salt and pepper. Slice the garlic into large
diagonal slices and add to the mixture.
5. On the prepared baking pan, shape the dough into a circle with your
hands and place the tomato filling in the middle, leaving a 4 cm
border around the edge. Fold the rim over the edge of the filling,
overlapping the filling just a bit. You don’t have to be precise with the
shape.
6. Bake for 20-25 minutes until golden brown.