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1
In a small bowl mix warm water with honey, add the yeast and let stand 10 minutes until foamy.
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2
In a large bowl combine oil, salt, tomatoes and rosemary. Add the yeast and 1 cup of whole wheat flower.
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3
Blend with a wooden spoon until well combines. Add the remaining whole wheat flour and white flour 1/c cup
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4
at a time until you can turn the dough onto a floured work surface. Add the remaining flour while you knead.
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5
The dough should be soft and pliable but also feel a little sticky. Add more flour if dough is wet. Knead for 5-10 minutes
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6
and then place it in a lightly oiled bowl. Cover with a damp towel and let it rise a warm draft free place for 1 1/2 hours.
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7
Punch dough down, lightly oil a large baking pan and turn dough out onto the pan. Let rest covered with a dry towel for 1 1/2 hours.
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8
Gently stretch dough to fill the pan if you feel resistance, leave the dough a few minutes to rise again.
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9
Topping: Mix garlic and olive oil in a small bowl. Make indentations in the dough with the tips of your fingers. Smear topping over the dough.
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10
Sprinkle the top with course salt and rosemary sprigs.
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11
Bake 30-40 minutes in a 350 oven until puffed and golden. Let cool 5 minutes before cutting.
