Tomato, Basil, Parmesan Focaccia

2 ΒΌ teaspoons yeast

1 cup warm water, divided

4 cups flour

1 teaspoon salt

15-20 cherry tomatoes, halved

6-10 fresh basil leaves

grated parmesan

coarse salt

olive oil

Preheat oven to 425.

Dissolve the yeast in 1/2 cup of the warm water and let sit 10 minutes.

In a large bowl, combine the flour, salt, yeast mixture, and remaining water.

Mix thoroughly with a wooden spoon and then your hands.

Transfer to a floured work surface and knead by hand for a few minutes or until smooth.

Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.

Punch down and place on an oiled baking sheet, forming into an oval or circle.

Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves and parmesan.

Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.

Bake about 20 minutes or until golden.