- 4 pints cherry tomatoes (sliced)
- ½ cup + 6 Tbs extra virgin olive oil (plus more for the pan and last drizzle)
- 4 teaspoons coarse salt
- 3 ½ cups milk
- 1 ½ pounds about 5 ¼ cups all purpose flour
- 10 oz. about 1 ¾ cups semolina flour
- ½ oz. dry yeast or 1 ½ oz. fresh yeast
- Fresh or dried thyme
- Preheat oven to 300º.
- Place tomatoes in large, rimmed baking tray (use two trays if needed). Drizzle ¼ cup olive oil over and sprinkle with 2 teaspoons of salt.
- Bake until beginning to shrivel and juice on pan has been reduces, about 45 minutes. Remove from oven and reserve.
- Brush a 17x12 inch rimmed baking sheet with olive oil. Reserve.
- Turn oven tº to 425º.
- Over low heat, bring milk to simmer in small saucepan.
- In the bowl of an electric mixer fitted with the paddle attachment, combine remaining 2 teaspoons salt, flours, 6 Tbs olive oil and the yeast.
- Mix on low speed, gradually pouring hot milk until combined, scraping down sides of the bowl as needed. Once combined, mix on medium speed for 1 minute. The dough will be very sticky.
- Transfer to the prepared baking sheet. With oiled hands, spread dough evenly, making sure it fills the pan.
- Cover tightly with plastic wrap and let rise in a warm place until it almost reaches the rim of the pan, about 30 to 45 minutes.
- Dimple dough with your hands, arrange ¾ of the roasted tomatoes on top, drizzle with ¼ cup olive oil, sprinkle with thyme and remaining 2 teaspoons coarse salt.
- Bake for 30 to 40 minutes, until the top is golden, dry, and the bottom golden too.
- Serve warm with an extra drizzle of oil and some sea salt if you want to.