This simple Italian flatbread makes a perfect complement to a pasta dinner, or served with a simple green salad for lunch. The drizzle of olive oil and scattering of tomatoes, rosemary and coarse salt are key to the bread’s delicious flavor.
Preheat oven to 350°F. Prepare large cookie sheet with vegetable pan spray.
In medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add tomatoes and cook 1-2 minutes, or until softened slightly.
Stir together hot roll mix and included yeast packet in large bowl. Add water, 2 tablespoons olive oil, and egg; stir until dough forms (dough will be very sticky). Turn out onto well-floured surface and knead until smooth and elastic, about 5 minutes. Cover dough and let rest 5 minutes.
Roll dough out to a 12 in. x 16 in. rectangle. Transfer to prepared pan. Using fingertips, make several indentations in dough. Drizzle with remaining 1 tablespoon olive oil.
Sprinkle tomatoes over dough, leaving any excess liquid behind in pan. Sprinkle with rosemary and coarse salt.
Bake 22-25 minutes or until golden brown. Let cool on pan on cooling grid 5 minutes; remove to cooling grid to cool completely.