Bread ingredients:

  • 2 ¼ cups (420 g) of spelt flour, plus more for dusting
  • 320 ml water (lukewarm)
  • 4 ¼ tsp (12 g) dry yeast
  • 3 ¼ tbsp (40 g) granulated sugar
  • 2 tsp (10 g) kosher salt

Topping ingredients:

  • 2 tbsp pesto
  • 3 cups (300 g) Ontario cheese (mix of Cheddar/Jack/mozzarella suggested), shredded
  • 12 cherry tomatoes
  • 1 pinch kosher salt
  • 1 pinch dried rosemary


  • Pre-heat oven to 450°F (232°C).
  • Mix together the flour, yeast, sugar and water with a stand mixer, using the dough hook attachment, for 3 minutes.
  • Add salt, and continue to stir for 8 minutes.
  • On a flour dusted work surface, pat the air out of your dough, then stretch and fold into a ball while tucking the edges under.
  • Place onto a parchment-lined baking sheet (or a frying pan).
  • Cover and let rise for 30 minutes.
  • With your fingers, insert holes (dimples) at 1-inch intervals throughout the ball of dough.
  • Cover and let rise for 30 minutes.
  • Spread pesto over dough, insert all cherry tomatoes as deep as possible, cover with cheese, then sprinkle with salt and rosemary.
  • Bake for 25 minutes or until golden brown on the edges, and the cheese is melted.

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