* If tomatoes are oil packed, they are ready to drain and use. If bulk, dry packed, then soften briefly in hot water, drain and use.

Method

Add water, oil and honey to flour in mixer. Mix on low speed until homogenous. Rest dough for15 minutes.

Add yeast, mix briefly on low speed, then on medium speed till protein network is properly formed, adding salt, herb and tomatoes two minutes before end of mixing.

Dough temperature should be 68°F to 75°F.

Divide and press into oiled sheet pans, 2 lbs. to 3 lbs. (900g to 1,400g) per sheet pan, depending on thickness preference. Dock top with fingertips.

Brush entire surface lightly with olive oil and sprinkle with salt.

Second fermentation of 50 to 60 minutes. Bake at 400°F to 425°F until edges are brown and dough is completely baked. (About 20 minutes, depending on thickness of dough).

Formula courtesy of the National Honey Board