With a salad, a hunk of this bread makes a great lunch. Or, cut into narrower slices, put it out with a bowl of olives and a bottle of white wine for a great summer appetizer spread.
Ingredients
2¼ tsp. Active Dry Yeast
½ tsp. Sugar
1½ c. Warm Water, divided
1½ tsp. Kosher Salt, plus a little more for seasoning the tomatoes
¼ c. Extra Virgin Olive Oil, plus a little more for the bowl and pan
3½-4 c. All-Purpose Flour
2 large Ripe Tomatoes, thinly sliced
½ large Red Onion, thinly sliced
1½ c. grated Extra Sharp Cheddar
3 bushy sprigs Rosemary
Instructions
Dissolve the yeast and sugar in ½ c. of warm water in a medium bowl. Let stand for 10 minutes until the mixture is creamy and bubbly. Add the remaining c. of water, 1½ tsp. salt, ¼ c. olive oil; stir to combine. Stirring with a wooden spoon, add about 3½ c. flour and stir until a rough ball forms. Turn the dough out onto the counter and knead, adding more flour as needed, until the dough is smooth. Place the dough in a large oiled bowl, cover with a clean kitchen towel, and place in a warm, draft-free spot until doubled in size, 45 minutes-1 hour.
Lightly oil a baking sheet. When the dough has doubled, turn it out and stretch it into a rectangle to fit the pan. Cover and allow to rise for another 45 minutes. While the dough is rising for the second time, place the tomato slices between several layers of paper towels to drain some of the moisture so the finished bread won't be soggy. During the last 30 minutes of rising, preheat the oven to 425°.
After the second rise is complete, top the dough with the sliced onions, grated cheese, and rosemary needles. Layer the drained tomatoes on top and season with a sprinkle of salt and coarsely ground black pepper. Bake until the bread is cooked through in the center and the edges are golden, about 20 minutes. Serve warm.
Recipe by strawberryplum at http://www.strawberryplum.com/tomato-sharp-cheddar-focaccia/