Tomato Rosemary Focaccia

Ingredients:

1 package (2 1/2 teaspoons) yeast
1 cup warm water (110 to 115 degrees)
2 tablespoons olive oil
3 tablespoons butter, salted, softened
1/2 cup milk
1 tablespoon fresh rosemary, minced
3 3/4 to 4 cups all purpose white flour
1 teaspoon salt
semolina flour or cornmeal, as needed

4 whole Roma tomatoes, sliced 1/8 inch thick
1/4 cup olive oil
1/2 teaspoon Kosher salt
1 tablespoon rosemary leaves, picked from stem

2 tablespoons olive oil

Preparation:

In small bowl dissolve yeast in warm water. Let sit until foamy, about
5 to 10 minutes.

Place yeast and water in mixer bowl, add olive oil, butter, milk and
minced rosemary. Slowly start adding flour while mixing on low speed.
Continue adding flour until dough comes together. Dough will be
somewhat soft, do not add more flour than necessary to handle.

Knead dough for 5 to 10 minutes until soft and smooth. Place back into
mixer bowl and cover with towel. Set in warm place to rise for about 1
to 2 hours, until doubled. Punch down dough, then divide into 12 equal
pieces. Shape into flat balls and re-cover with towel. Let sit 10 to
15 minutes.

Shape dough by stretching and flattening into a 5 inch disk. Place on
cookie sheet lightly sprinkled with semolina flour. Cover with towel
while you shape remaining loaves.

Using your finger tips, poke many small holes into each focaccia.
Recover with towel and let rise for an hour until doubled in size.
Poke each loaf again with your fingertips, then arrange the Roma
tomato slices in a circle on top. Drizzle the loaves with 1/4 cup of
olive oil, sprinkle with Kosher salt and rosemary leaves.

Bake at 425 degrees for 20 to 30 minutes until golden brown. Brush
loaves with olive oil, remove from sheet, and cool on racks.