Tomato & Sharp Cheddar Focaccia

With a salad, a hunk of this bread makes a great lunch. Or, cut into narrower slices, put it out with a bowl of olives and a bottle of white wine for a great summer appetizer spread.

2¼ tsp. Active Dry Yeast
½ tsp. Sugar
1½ c. Warm Water, divided
1½ tsp. Kosher Salt, plus a little more for seasoning the tomatoes
¼ c. Extra Virgin Olive Oil, plus a little more for the bowl and pan
3½-4 c. All-Purpose Flour
2 large Ripe Tomatoes, thinly sliced
½ large Red Onion, thinly sliced
1½ c. grated Extra Sharp Cheddar
3 bushy sprigs Rosemary

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