1. Preheat the oven to 200C/400F/Gas Mark 6
2. Mix together the flour, table salt & yeast. Add the water and the garlic infused extra virgin olive oil and slowly mix to make a dough.
3. Turn the dough onto a floured surface and knead for ten minutes.
4. When the dough is ready, cut in to four pieces and cover with a clean cloth or oiled cling film. Leave in a warm place to rise for about 30 minutes.
5. While the dough is rising, mix together the cheddar cheese, onion, SunBlush® Tomatoes, sage leaves and season with black pepper.
6. Roll out one quarter of the dough into a rough rectangular shape.
7. Place the dough onto an oiled baking sheet and arrange half of the cheese and SunBlush® Tomato filling mixture on top of the dough.
8. Roll out the second quarter of dough and lay it on top of the first. Pinch the edges of the dough together to enclose the filling.
9. Repeat with the remaining two quarters of dough.
10. Cover as before and leave in a warm place to rise for 30 minutes.
11. Once the dough has risen, make ten dimples in the top with your thumbs. Press a rosemary sprig into each dimple and drizzle with garlic infused extra virgin olive oil. Scatter with sea salt.
12. Bake in the oven for 20-25 minutes until crisp and golden.