Tomato Garlic Focaccia Bread

1. Mix yeast, honey and water together in a medium size bowl. Allow to sit 5 minutes to proof. After 5 minutes, add in your flour and salt. Mix well into a shaggy sticky dough.
2. Oil up a large bowl and pour dough into it. Cover bowl with plastic wrap. Allow it to sit at room temperature for 3-4 hours to rise or overnight in the fridge.
3. Once risen, take a fork and gently scrape dough into a ball in the bowl. This will allow air to come out and form it into a ball at the same time. Butter AND oil a 9x13 baking dish well. Pour dough into dish and spread out a little. Cover with a cloth and allow to rise 1 1/2-3 hours at room temperature.
4. While dough is rising, prepare toppings. Cut cherry tomatoes in half and crush garlic cloves. Take Rosemary sprigs off stem. Set all aside.
5. Preheat the oven to 450 F. Once the dough has risen, cover fingers in olive oil and push down to make the indents. Push it down enough to where your fingers touch the bottom of the dish.
6. Top with cherry tomatoes, crushed garlic, rosemary and salt. Make sure to push them in well so they don’t just sit on the top. Drizzle more olive oil on the top and place in the oven on the middle rack. Bake for 25-40 minutes depending on how thick your dough is. You want it to be a beautiful golden brown. Enjoy!!!