Tomato Herb Foccaccia

Most of the world tends to gush and rave about garden fresh tomatoes. I'm not a huge tomato fan, so I don't get that kind of crazy but I will say it's not worth having any tomatoes unless their fresh from the garden.

So when I get tomatoes, I made foccaccia.

This is my foccaccia post from two summers ago and I don't deviate much since it's a family favorite.
http://angelfoodcooking.blogspot.com/2009/07/foccaccia.html?m=1

Today's ingredients:
- garden tomatoes
- 2 cups garden fresh basil
- 1 tsp yeast
- 1 1/2 cups warm water
- 1 tsp local honey
- 3 cups flour
- 1 cup rye flour
- papa john's seasoning
- zaatar seasoning
- Italian seasoning
- salt
- extra virgin olive oil
- corn meal
- Parmesan reggiano cheese

Combine warm water, honey and yeast. Stir with a non metal spoon and set aside 15 minutes.

Add 2 tsp olive oil and a pinch of salt to the developed yeast mixture. Add half the flour, stir. Add another cup. Stir. Add desired dry seasonings. (in my case today: Italian seasonings, papa john's seasoning, and zaatar.) begin to knead (10 minutes total), adding the remaining cup of floured needed.

Form dough into ball. Pat down with olive oil and leave covered to rise until double, about 90 minutes.

Grease a large cookie sheet and dust with cornmeal. Punch dough down and press into pan. Cover again and let rise about 30 minutes on top of the stove while the oven preheats to 425.

Poke finger indentations into crust. Brush with olive oil. Sprinkle with zaatar and shreds of fresh basil. Add sliced tomatoes. Coat with more oil. Sprinkle with more zaatar and cheese.

Bake about 30 minutes