Instructions: Dissolve yeast in warm water; let stand 5 minutes. If using food processor:

Combine flour and salt in work bowl of food processor fitted with metal blade.

Stir in yeast mixture and 3 tablespoons olive oil. Process until ingredients form a ball. Process 1 minute longer. Turn out onto lightly floured surface.

Knead until smooth and elastic, about
2 minutes. If mixing dough by hand: Combine flour and salt in a mixing bowl.

Stir in
yeast mixture and 3 tablespoons olive oil until ingredients form a ball. Turn out onto lightly floured surface and knead until smooth and satiny, about 10 minutes.

After kneading, place dough in oiled bowl (using 1/2 tablespoon olive oil).

Turn dough over to oil top. Cover and let rise in warm place until double in bulk, about 30 minutes. Punch dough down. Let rest 5 minutes. Preheat oven to 425 degrees.

Use 1/2 tablespoon olive oil to oil a 10 inch cake pan, deep-dish pizza pan or spring form pan, and fit dough into it. Brush top with 1 tablespoon olive oil. Cover and let rise 15 minutes. Bake dough 20 to 25 minutes, or until golden. Cool completely in pan on wire rack. Lower heat to 350 degrees. Combine provolone, 1/4 cup parmesan, 1 teaspoon Italian seasoning and pepper. Cut baked focaccia horizontally in half. Place bottom half on cookie sheet. Cover with sliced tomatoes; sprinkle with cheese mixture. Cover with top of focaccia. Brush with remaining 1 tablespoon olive oil; sprinkle with remaining 1 tablespoon parmesan cheese and 1/2 teaspoon Italian seasoning.

Bake 10 minutes, or until cheese inside is melted. Cut into wedges and serve immediately.

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