Tomato & Oregano Focaccia

courtesy of my SIL, Holly Hacking

1 envelope dry active yeast (2 teaspoons)
1 pinch sugar
4 Tablespoons extra virgin olive oil, plus a bit more
6-7 cups flour
fresh oregano
1 large tomato
1 T. course salt, plus a bit more
1 T. fresh rosemary, chopped

-Sprinkle yeast & sugar over 1/2 cup warm water in large bowl (be sure water measures 115F). Stir and set aside 10 minutes until foamy. Add 2 cups warm water, 2 T. EV olive oil, 2 cups flour, t T. salt & rosemary. - stir until smooth. Gradually incorporate flour (up to 4 more cups) using mixer - add more four if sticky.
-Place dough in lightly oiled bowl and cover with plastic. Set in warm place to rise until doubled in size - 1 1/2 hours. (if using fast rising yeast - 45 min.)
-Heat oven to 425F - transfer dough to oiled baking pan (11x17") or pizza stone & press to form even thickness. If dough shrinks back, cover with damp towel; let rest 10 minutes - let rise 30 minutes until doubled in size.
-Use fingers to make dimple-like indententations in dough - drizzle olive oil, allowing to fill dimples. Brush to distribute. Cut tomatoes 1/4" thick in crescent shapes - lay on dough, sprinkle salt & oregano - then more olive oil. Place in oven. Toss a cup of ice onto oven floor to create steam. Bake until golden brown - about 30 minutes. (Try not to open oven during this time) Let cool on wire rack - best if consumed on day of creation - does not save well.