Serves 4

Ingredients:

1 package active dry yeast
1/2 cup warm water, plus 1 cup
4 cups all purpose flour
1 teaspoon salt
10 slices ripe tomato
6 basil leaves
1/2 cup grated parmesan
3 tablespoons olive oil
Coarse salt and pepper

Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, salt, yeast mixture and enough remaining water to create a soft dough. 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 hours. Punch down and place on an oiled baking sheet, forming into an oval or circle. Cover and let rise another 30 minutes.

Preheat the oven to 425 degrees F. Use your thumb to create indentations across the top of the dough. Then, cover the surface of the focaccia with the tomatoes and sprinkle on the basil and parmesan. Drizzle with olive oil and sprinkle with the salt and pepper. Bake about 20 minutes or until golden brown.