Step 1

Lightly grease a large bowl and a large piece of cling wrap and set aside.

Step 2

Place flour, sugar, yeast, oil, water and fine salt into mixing bowl and mix 20 sec/speed 6, then knead Dough /2 min.

Step 3

Transfer sticky dough to prepared bowl. Return mixing bowl to base and spin remaining dough off blades Turbo/1.0 sec/1-2 times. Scrape out excess dough and add to bowl. Cover with greased cling wrap and let rise in a warm place until doubled in size (1-2 hours). Towards the end of rising time, grease a baking pan (approx. 9 in. x 13 in. x 2 in.)

Step 4

Transfer dough onto prepared baking pan. With oiled hands, flatten and spread dough to edges of pan and allow to rise a further 30 minutes.

Step 5

Preheat oven to 425°F.

Step 6

Using oiled fingertips, make indentations all over the risen dough and press tomato halves, cut side up, into the dough. Sprinkle evenly with rosemary, coarse salt and extra water, then drizzle with olive oil. Bake 20 minutes (425°F) or until golden brown.

Step 7

Allow to cool in baking pan for 5 minutes then transfer to a cooling rack. Serve warm or leave to cool completely.