Cheez & Tomatoe Focaccia

1 tbsp active dry yeast
1 tbsp sugar
1 1/2 cups warm water
1/2 cup olive oil
1 1/2 tsp salt
4 1/4 cups flour
1/2 cup onion
3 tbs sun dried tomatoes in olive oil ( I bought these at Costco)
2 cups cheese

In a mixer add 1/2 cup warm water. Sprinkle yeast and a pinch of the sugar over the top of the water. Stir to dissolve and let sit at room temperature until foamy. (about 10 min) Add the remaining water, sugar, 1/4 cup olive oil, salt, and 1 cup flour. Mix together on medium speed until creamy. (about 1 min.) Add 1 cup of the flour and beat on medium-low speed for 2 minutes. Stir in the onion and tomatoes. Now switch your mixing paddle to a dough hook. Beat in remaining flour at low speed, 1/2 cup at a time. Dough will form a soft ball and start to pull away from the sides. Knead on low speed. If dough sticks add 1 tbsp flour at a time until slightly sticky. (about 6 min.) Remove hook and cover loosely with plastic wrap and let rise. (about 20 minute)

Please note that rising time depends on time of year or the warmth of your home. In winter it make take longer. Summer months it rises quickly. Some ovens (convection) have a rising setting. This is what I use and rising time above is from my experience.

In a baking sheet, place parchment paper and lightly brush the paper with oil. Turn the dough out on the baking sheet. Lightly oil fingers and press the dough around the pan to about 1 inch thick. Again, cover loosely with plastic wrap and let rise until doubled in bulk. (about 1 hour)
Dough should be 2 inches thick. With your fingertips make deep indentations all over the surface of the dough, almost to the bottom of the pan. Drizzle with olive oil. Cover with plastic and let rise for 30 minutes.
Preheat over to 425. After it has risen sprinkle bread with cheese ( use as much or as little as you like). Place on the middle of rack or if using a baking stone on the bottom oven rack. Bake 20-25 minutes or until lightly brown.