Put the flour, yeast and fine salt in a large bowl and mix together. Strip the leaves off half the rosemary stalks and chop finely. Add to the flour with the chopped tomatoes. Stir in 4 tbsp of the oil and 200-250ml (7-8fl oz) hand-hot water and combine, adding more water if needed, to form a soft but not too sticky dough.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes, until the dough is smooth and springs back when gently pressed. Return the dough to the bowl, cover with clingfilm and leave to rise in a warm place for 45 minutes or until doubled in size.
Turn the dough out and knead again for a few minutes, then cut it into 8 equal pieces. On a lightly floured surface, roll each out to an oval shape of about 12cm (5in). Put the rolls on a lightly oiled baking sheet, cover them with oiled clingfilm and leave in a warm place for 30 minutes or until doubled in size.
Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Using your fingertips, make little dents all over the breads and drizzle over the remaining olive oil. Sprinkle with the sea salt and poke in the remaining rosemary sprigs.
Bake in the oven for about 20 minutes, until the bread is golden brown. Serve them warm or cold, drizzled with a little more olive oil.
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