Double-Tomato Focaccia

In a food processor, add Sun-Dried Tomatoes (1 cup) , Unsalted Almonds (1/3 cup) , Garlic (3 cloves) , Fresh Rosemary (1 Tbsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Pulse until it becomes a fine paste. Set aside.

In a medium mixing bowl, whisk Active Dry Yeast (1 packet) , Honey (1/2 Tbsp) , and Water (2 1/2 cups) . Let it sit for 5 minutes until foamy.

Into the same bowl, add in All-Purpose Flour (5 cups) and Kosher Salt (1 Tbsp) . Mix well with a spatula until sticky dough forms.

In a separate large bowl, add Extra-Virgin Olive Oil (3 Tbsp) and coat the bowl well. Transfer the dough to the new bowl and turn the dough to coat with the oil. Cover with plastic wrap and let it rise at room temperature for about 2-3 hours, or until doubled in size.

Rub an 18x13-inch rimmed baking sheet with Butter (2 Tbsp) , make sure the bottom of the tray is well coated. Drizzle Extra-Virgin Olive Oil (1 Tbsp) and coat well.

Press in Cherry Tomatoes (1 cup) , sprinkle with Rosemary Leaves (1/2 Tbsp) , and drizzle Extra-Virgin Olive Oil (1 Tbsp) on top.