Italian Tomato Pie

Tomato Pie, often referred to somewhat degradingly as “pizza without cheese,” is so much more than that. It helps, I think, to imagine it rather as focaccia with sauce—a bonus! Popular in Italian bakeries throughout the Northeast and parts of Canada, but namely associated with Philadelphia, Utica, NY, and Rhode Island, the tomato pie is said to have been invented as a way for these bakeries to turn extra bread dough into a value-added product. You’ll typically find the snack sitting alluringly near the register. It is for this reason that tomato pie is meant to be eaten at room temperature.

• 4 cup (500 g) white bread flour
• 1 teaspoon (3 grams) of instant yeast
• 1 1/2 teaspoon (10 g) kosher salt
• 1 1/2 cup (350 g) water, room temperature
• 1/4 cup olive oil, divided

• 1 28-0z. can of whole peeled tomatoes
• 2 cloves garlic
• 1 teaspoon salt
• 2 tablespoon grated pecorino
• 1 tablespoon olive oil
• Salt to taste
• Pecorino and olive oil for garnish.