Tomato Focaccia

• 2 tablespoons plus 1/2 teaspoon active dry yeast (from 2 envelopes)
• 4 1/2 teaspoons sugar
• 2 1/3 cups warm water (105 to 110F)
• 5 1/2 teaspoons extra-virgin olive oil, plus more for the bowl
• 6 1/4 cups plus 3 tablespoons all-purpose flour
• Coarse salt
• 1 cup grape tomatoes, halved lengthwise
• 1 tablespoon fresh rosemary

1. Stir together the yeast, sugar, and warm water in the bowl of an electric mixer fitted with the paddle attachment.
2. Let stand until foamy, about 5 minutes.
3. Stir in 4 1/2 teaspoons oil.
4. Add the flour and 4 1/2 teaspoons salt; mix on medium-low speed until combined.
5. Switch to the dough hook; knead on medium speed until smooth, 5 to 7 minutes.
6. Transfer the dough to a lightly oiled large bowl.
7. Loosely cover with plastic wrap; let the dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.
8. Preheat the oven to 400F.
9. Generously oil a 12 x 17-inch rimmed baking sheet.
10. Spread out the dough to fill the sheet, stretching it and working it into the corners.
11. Press in the tomatoes; sprinkle with the rosemary.
12. Loosely cover with oiled plastic wrap; let rest 30 minutes.
13. Drizzle the dough with the remaining teaspoon oil, and sprinkle with salt.
14. Bake 5 minutes.
15. Rotate the sheet; bake until golden, about 15 minutes more.
16. Let cool in the sheet; cut into 8 rectangles.
17. If not serving that day, wrap the pieces in plastic wrap and foil; freeze up to 1 month.

active dry yeast, sugar, water, extravirgin olive oil, flour, salt, grape tomatoes, fresh rosemary

Taken from www.epicurious.com/recipes/food/views/tomato-focaccia-393310 (may not work)