Pre-heat oven to 375.

In a large bowl dissolve yeast in 1/4 up water.

Add your sugar and let sit for about 5 minutes and let yeast proof.

Once proofed add 2 Tbs oil, salt and the rest of your water.

Stir in flour one cup at a time until a soft dough forms.

Dump out onto a floured surface and knead until dough becomes smooth, adding more flour to reduce the stickiness.

Add in 1 tsp rosemary and knead for about 1 minute longer until rosemary is combined into dough.

Place dough ball in greased bowl and turn so the dough ball is covered in oil.

Cover and let rise in warm place until doubled in size.

Once risen, punch dough down and turn out onto a lightly floured surface, divide in half. Stretch each portion out flat.

Grease 1 or 2 baking sheets and stretch your dough into a rectangle shape, cover with plastic wrap and let dough rise a second time until doubled in size.

Once risen, brush your loaves with olive oil place your sliced tomatoes on top and sprinkle with salt and remaining rosemary.

Bake for about 25 minutes or until tops are golden. Remove from oven and cool.

Cut into sticks or wedges and enjoy!