In a large bowl combine warm water (about 105–115°F / 40–46°C), honey and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil and stir to combine.

In a separate large mixing bowl whisk together flour and fine sea salt. Make a well in the center and pour in the yeast mixture.

Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead 5–7 minutes in a stand mixer on medium speed). If dough is very sticky, add up to 2 tablespoons flour total; it should be softly tacky but manageable.

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Mix-ins & Assembly

Prepare mix-ins

While dough rises, prep the tomatoes and olives. If using whole cherry/grape tomatoes roast them: preheat oven to 400°F (200°C). Toss 1 cup tomatoes with 1 teaspoon olive oil and a pinch of salt on a small baking sheet and roast 18–22 minutes until lightly blistered; cool and roughly chop. Drain and chop sun-dried tomatoes and coarsely chop pitted olives. Finely chop rosemary and oregano if using fresh.

Once the dough has doubled, gently deflate it on a lightly floured surface. Flatten into a rough rectangle about 10x8 inches. Evenly distribute the chopped olives, sun-dried tomatoes, roasted tomatoes, chopped herbs, red pepper flakes and optional grated cheese across the surface.

Fold the dough over the fillings: bring one long edge over to the center, then the other long edge to meet it, pressing gently to seal. Turn 90°, press and fold again a couple of times so the mix-ins are incorporated without bursting the tomatoes. Avoid overworking so tomatoes don't smear excessively. Form into a tight ball or an oblong loaf depending on desired final shape.

Place the shaped loaf on a parchment-lined baking sheet or in a lightly oiled 9x5-inch loaf pan. Cover loosely and let proof 45–60 minutes until puffy (it will not double fully). Meanwhile preheat oven to 425°F (220°C) about 20 minutes before baking.

Just before baking, gently brush the top with 1–2 tablespoons extra-virgin olive oil, sprinkle coarse sea salt, remaining 1 tablespoon olive oil can be reserved for serving, and scatter a few extra chopped olives or tomato pieces on top if desired.

Bake on the middle rack for 25–30 minutes for a freeform loaf or 30–35 minutes for a loaf pan, until crust is deep golden and an instant-read thermometer inserted into the center registers 200–205°F (93–96°C). If the crust browns too quickly, tent with foil for the last 8–10 minutes.

Remove from oven and brush immediately with remaining tablespoon of olive oil for shine and softer crust. Let cool on a wire rack at least 30 minutes before slicing so crumb sets and the tomatoes don’t make the crumb gummy.

Serve warm or at room temperature. Store loosely wrapped at room temperature 2 days or in the refrigerator up to 4 days; reheat slices in a 350°F (175°C) oven 8–10 minutes to refresh.