Place the flours and 1/2 tbsp of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water in a separate bowl and mix well. Leave for a few minutes. When it starts to foam slowly pour into well, mixing with a fork as you go.
When the ingredients start to come together, knead vigorously for about 5 minutes until you have a smooth springy dough.
Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Cover with a tea towel and leave to prove in a warm place for 30 minutes. Preheat your oven to 220 degrees.
Once dough has risen, pound the dough and spread onto a lightly oiled baking tray. Using your fingers poke the dough to make dips and wells. Top with garlic, rosemary and cherry tomatoes. Brush the top of the dough with a little olive oil to prevent the toppings from burning while cooking.
Leave the dough to prove for a further 20 minutes, then bake for 20 minutes until golden brown.
Serve on your salt block and top with sea salt, freshly ground pepper, and a drizzle of MORE olive oil!