Summer Tomato Focaccia

set the oven to 425F Put the yeast in a large mixing bowl and pour in the warm water. Add the salt and 2 cups of the flour, mix into a soft and sticky dough. Add the remaining 2 cups of flour and mix well. (The dough will still be sticky) Cover and let rise for 40 minutes in a warm place. Press out the dough on a well oiled, or silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take. Put the butter/olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don’t skimp; this will result in great flavor after the bread is baked. OPTIONAL!!Arrange the tomatoes across the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly across the surface. END OPTIONAL!!! Sprinkle sea salt over all, and finally top with a dusting of Parmesan cheese. Bake for 18-20 minutes until lightly golden. Notes You will need truly tiny tomatoes for this recipe. Even smaller than standard cherry tomatoes. If all you can find are cherry tomatoes, halve them before putting them on the dough. One option, if you are using a home oven, is to put a bowl of water in the oven with the focaccia. This will keep it from becoming hard. from another recipe - kneading. the recipe i started with does not mention kneading..... Knead the mixture, adding further warm water is necessary, until you obtain a fairly firm, homogeneous dough -- figure 10-15 minutes of kneading.