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Step 1
In a small bowl or jug, combine the water and caster sugar. Sprinkle the yeast over the water, stir lightly, and leave to sit for 5-10 minutes or until foamy.
Step 2
In the bowl of a stand mixer or large bowl, combine the flour and salt. Pour in the yeast mixture into the bowl, along with ¼ cup of extra virgin olive oil and the chopped herbs.
Step 3
Knead by hand or on a low to medium speed, until the mixture forms a soft dough ball. Increase the speed, and knead for 5-10 minutes or until smooth and stretchy.
Step 4
Transfer the dough to a clean, oiled bowl. Cover, and leave to proof for around 1 hour or until doubled in size.
Step 5
Preheat your oven to 210 degrees celsius fan bake. Tip the proofed dough into an oiled, ovenproof dish or lined tray. Using your hands, press the dough into a round or rectangular shape around 2-3cm thick, or to the shape of the baking dish.
Step 6
Press the cherry tomatoes into the surface of the dough, then sprinkle over the remaining chopped herbs. Drizzle with olive oil, then place into the oven and bake for 15-20 minutes, or until golden brown and hollow sounding when tapped on the surface.
Step 7
Leave to cool for 10 minutes before carving, season with sea salt and serve.