|Water||4||4||Mix on low speed until homogenous.|
|Honey||8||Rest dough for 15 minutes.|
|Yeast, fresh or instant dry||6||Add, mix briefly on low speed. Switch to medium speed, and mix until protein network forms.|
|Salt||2||Add two minutes before end of mixing. Dough temperature should be 68°F to 75°F.|
|Sun-dried tomatoes, soft**||6|
|Coarse salt, for topping|
|Olive oil, for topping|
|Total appr. wt.||14||10|
After mixing is completed, cover and let the dough rest for 90 minutes, punching down after 20 minutes.
Divide the dough into 2- to 3-lb. portions, and press into oiled sheet pans. (For 2-lb. portions, you will need seven pans and for 3-lb. portions, you will need five pans.) Dock the top with your fingertips. Brush the surface lightly with olive oil and sprinkle with salt. Let rest for 50 to 60 minutes.
Bake at 400°F to 425°F about 20 minutes or until the edges are brown.
* You can substitute another fresh, chopped herb.
** If oil packed, tomatoes are ready to drain and use. If bulk, dry packed, soften briefly in hot water, drain and use.