Flatbread With Oven-Dried Tomatoes, Rosemary, And Fontina

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2 tablespoons olive oil

4 rosemary sprigs

2 3/4 cups all-purpose flour

1 package dry yeast (about 2 1/4 teaspoons)

1 cup plus 2 tablespoons very warm water (120° to 130°)

2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary

1 teaspoon salt, divided

Cooking spray

3/4 cup Oven-Dried Tomatoes, halved lengthwise

1 cup (4 ounces) fontina cheese, diced

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