Activate the yeast

• Add the yeast and honey to the warm water and stir to dissolve.

Make the dough

• Pour the yeast mixture into a bowl filled with the flour and salt.
• Mix until no dry flour remains; no kneading is needed.

Coat in oil and cold ferment

• Coat the dough generously with olive oil.
• Cover and let it rise in the fridge until doubled in size.

Prepare the tray

• Grease a baking tray with butter and olive oil.

Transfer and stretch the dough

• Move the dough to the tray and stretch it until it fills the pan.

Dimple and top

• Dimple the dough with your fingers.
• Top with the cherry tomatoes and rosemary.
• Brush the surface with olive oil.

Bake

• Bake in the oven until golden and cooked through.