Pour flour into a bowl (e.g. into a stand mixer bowl), add instant dried yeast and salt, mix. Gradually pour warm water while mixing with a spoon. Pour oil and mix again.
Knead dough with dough hook or place on a flour-dusted counter and knead by hand. In total knead for about 15 minutes until dough is smooth and elastic.
Place dough in a large bowl, cover with cloth and set aside to rise in a warm place for about 1.5 hours.
Oil a baking sheet about 20 x 30 cm. Remove dough from bowl and knead briefly, then place in the pan and gently spread (stretch) it over the entire sheet surface, pressing with fingers.
Cover sheet with cloth and set aside in a warm place to rise for about 1/2 hour.
Preheat oven to 220°C.
Gently press cherry tomato halves into the dough, sprinkle with coarse sea salt, sprinkle with rosemary leaves and drizzle with 1 tablespoon oil.
Place in preheated oven and bake for 20 minutes until golden. Can be served with additional oil and coarse sea salt.
