Mix the warm water, yeast, and honey in a large bowl and let the yeast bloom.

Add the flour, ¼ cup olive oil and rosemary sea salt to the yeast mixture and stir with a fork until the flour has been hydrated and a dough forms. Turn out the dough onto a floured surface and knead dough until combined and smooth, about five minutes.

Add 2 tbsp olive oil to a clean bowl and roll dough ball in oil to coat, this prevents dough from sticking. Cover with a kitchen towel or plastic wrap and let rise for one hour.

Coat the sides and bottom of a 9x13” baking dish with butter. Drizzle 2 tbsp olive oil into the dish and spread up the sides (both butter and olive oil prevent sticking).

Add the dough to the dish and use your hands to stretch and shape the dough to the size of the pan. Use your finger tips to make dimples in the dough.

Pour the remaining olive oil over bread and sprinkle with the Mediterranean Rub, using your hands to spread the oil and seasoning over the top of the dough. Add tomatoes and feta on top and press the toppings into the dough.

Leave uncovered and allow to rise at least 1 hour.

Preheat oven to 450ºF.

Bake for 15-20 minutes or until the bread is golden brown and cooked through.

Serve fresh alongside pasta or with oil and vinegar for dipping. Enjoy!