Combine the yeast and warm water in mixing bowl, and let set for 5 minutes Add in 1 teaspoon of the salt, & 2 Tablespoons of the olive oil. Gradually add the flour 1 cup at a time, mixing.

Using dough hook, mix dough until it forms a ball.

Pull dough onto a floured surface and knead dough, forming a ball. Oil bowl used to mix lightly, and place dough into bowl. Cover bowl with a clean tea towel, and set aside in a warm, dark place, allowing to raise, for about an hour, until dough doubles in size.

Lightly oil one jelly roll pan. Place dough in pan, and punch down and press into pan, using fingers to make indentions. Drizzle remaining olive oil over top. Sprinkle top with fresh rosemary and oregano. Set aside for 30 minutes, while pre-heating oven to 450 degrees

Slice tomatoes thin, and set onto a towel to drain, sprinkling lightly with salt

Before focaccia goes into oven, arrange tomatoes on top, drizzle with just a touch of olive oil, and add a chopped fresh rosemary and oregano.  Add a few grinds of freshly cracked pepper. Sprinkle with red chili flakes

Bake 20 minutes, checking and turning pan half way through

Serve warm, on a large cutting board, using a pizza cutter to slice