2 ½ cups all-purpose flour, plus more for flouring the board
1 ½ teaspoon fine sea salt, divided
¼ cup plus 2 tablespoons olive oil, divided
For the Topping:
3 Tablespoons Unsalted Butter, melted
4 Cloves Garlic, grated
1 Tablespoon Italian Seasoning
¼ Teaspoon Pepper
½ Teaspoon Salt
1 Tomato, thinly sliced
2 Cups Shredded Mozzarella
In a medium mixing bowl, stir together yeast, warm water, and honey. Make sure the water is not over 110 degrees! Let the mixture rest until yeast blooms. This should take about ten minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon sea salt.
Turn the dough out onto a floured surface. Knead the dough, using the heel of your hand for about five minutes. The dough will become smooth and less sticky. Lightly coat the inside of a large mixing bowl. Place the dough inside and cover with a dish towel. Place the covered bowl in a warm area and let rest for an hour.
Preheat oven to 450 degrees F.
Lightly oil a 9″ x 13″ baking sheet. Press the dough into the 9-by-13-inch baking sheet. Poke holes all over the dough with your finger. Drizzle the dough with the remaining olive oil. Let rest for 20 minutes. It should puff back up again.
Melt the butter in a small microwave safe dish bowl for a minute or two. Mix in the grated garlic, Italian seasoning, salt, and pepper. Liberally brush on the garlic butter mix, make sure to cover the entire piece of dough. Arrange the thin slices of tomato on top of the dough.
Sprinkle the cheese on top and bake for 15 minutes until golden and bubbly.
Let cool on a wire rack for a few minutes. Slice the bread into 12 to 15 one inch wide and three inch long pieces. Serve the bread along side a great pasta dish, salad, or eat as an appetizer with a side of marinara.
Cheesy tomato garlic bread will last wrapped tightly in tin foil in the refrigerator for a week or in the freezer for up to two weeks.