Preheat oven to 400 F.
On a cutting board dusted with flour, roll out the dough into a rectangular shape about ½-1 inch thickness (it doesn't have to be perfect).
Place the dough onto an oiled baking sheet or lined with parchment paper.
Brush the top of the dough with olive oil.
Press the tomatoes into the dough.
Next scatter the sliced fennel on top and gently press into the dough where possible.
Sprinkle herbs over top.
Bake for 20-25 minutes until golden brown.
Top with pieces of the fennel fronds, additional olive oil, parmesan cheese or more herbs if desired.