250 grams plain flour
200 ml warm water
2 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1 large ripe tomato (about 300 grams)
Preparation
Combine the warm water and yeast in a small bowl, cover it and place it into a warm place for 10 minutes, until the mixture is foamy, then stir in 1 tablespoon of olive oil. In a large bowl, whisk together the flour, garlic powder and salt and then gradually add the yeast mixture, stirring with a wooden spoon until combined (add a tablespoon or two of water, if needed). Turn the dough out on a lightly floured surface and knead it for about 5 minutes.
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place into a warm place to rise, for about an hour. Grease and flour a 30 cm pan (12"), transfer the dough in and stretch it with your hands until it covers the bottom of the pan completely, it should be thin. Cover the pan with a kitchen towel and let it rise again for about 30 minutes. Wash and slice the tomato into thin slices, then pat them dry and arrange them on the risen dough. Dimple the top of the bread with your finger, brush with 2 tablespoons of olive oil and sprinkle it with parsley; then bake in a preheated oven, at 200˚C (395˚F), for 20-25 minutes.
