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             Cullen's Tomato Cheese Focaccia

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
3/4 cup warm water 
2 cups all-purpose or bread flour 
1/2 teaspoon salt 
8 tablespoons olive oil, divided use
1 cup shredded provolone cheese
6 tablespoons freshly grated Parmesan cheese, divided use
1 1/2 teaspoons Italian seasoning, divided use
1/8 teaspoon ground black pepper 
1 tomato, sliced 
Dissolve yeast in warm water; let stand for 5 minutes. 
Combine flour and salt in a food processor. Add the yeast mixture and 3 tablespoons olive oil. Process until the mixture forms a ball; process 1 minute longer. Turn out onto a lightly floured surface and knead for about 2 minutes or until smooth and elastic. Place in an oiled bowl and turn to grease the top. Cover and let rise for 45 minutes, or until doubled. Punch down. 
Preheat the oven to 425*F. 
Pat the dough into an oiled 10-inch cake pan or springform pan. Brush with 1 tablespoon olive oil. Cover and let rise for 15 minutes. 
Bake for 20 to 25 minutes, or until golden. Cool in the pan on a wire rack. 
In a bowl combine shredded provolone cheese, 5 tablespoons grated Parmesan cheese, 1 teaspoon Italian seasoning, and pepper. 
Cut the baked foccacia horizontally to make two layers. Place the bottom on a baking sheet. Cover with thinly sliced tomato and the cheese mixture. Place the remaining layer on top and brush with 4 tablespoons olive oil. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 teaspoon Italian seasoning. 
Bake for 10 minutes, or until the cheese is melted. 
Makes 10 servings.

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- James Fenimore Cooper