Serves: 8
Total Calories: 208

1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
1/2 cup warm water (100° to 110°F)
1/2 cup milk
1/4 cup olive oil
2 cups (about) all-purpose unbleached flour
1/2 cup fine yellow cornmeal
1 teaspoon salt
10 cherry tomatoes, halved

1 In a large bowl, sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Stir in the milk and 2 tablespoons of the oil.

2 In a large bowl, mix together the flour, cornmeal, and salt.

3 Add the dry ingredients to the liquid and stir until a dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist, slightly sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.) Shape the dough into a ball.

4 Oil the inside of a large bowl. Add the dough, turning once to oil the top. Cover with plastic wrap and let rise 1 1/2 hours in a warm, draft-free place.

5 Oil a 10-inch springform pan. Press the dough down to eliminate the air bubbles. Cut the dough into quarters. Cut each quarter into 5 even pieces. Roll each piece into a ball. Arrange the pieces in the pan. Press a tomato half cut-side down in the center of each piece of dough. Cover with plastic wrap and let rise in a warm place 45 minutes or until doubled.

6 Place the rack in the center of the oven. Preheat the oven to 400°F. Drizzle the dough with the remaining 2 tablespoons olive oil. Bake 30 minutes or until golden brown.

7 Remove the sides of the pan. Slide the rolls onto a rack to cool. Wrap in foil and store at room temperature up to 24 hours, or freeze up to 1 month.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 208
Calories from Fat: 64

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