Tuscan Tomato Focaccia

Whole wheat flour and flaxseed meal not only make this focaccia healthier but also add lots of flavor. I find that focaccia is best enjoyed warm from the oven, but it can also be frozen (although in my household there’s usually none left to freeze). --Kris Wetherbee COOK'S NOTE: A vegetable peeler works well for shaving the cheese

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/2 cups warm water (110° to 115°F)
3 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup flaxseed meal
2 cloves garlic, minced
2 teaspoons Tuscan Herb Blend
1 teaspoon coarse sea salt
1/4 cup plus 1 tablespoon extra-virgin olive oil

TOPPING
3 tablespoons extra-virgin olive oil
1 pint (10 ounces) grape tomatoes or cherry tomatoes, cut lengthwise into 1/4-inch slices
1/2 teaspoon Tuscan Herb Blend
1/2 teaspoon coarse sea salt
1/4 cup shaved pecorino-Romano or Asiago cheese

1. Make the dough: In a small bowl, combine the yeast and sugar. Stir in the warm water. Set aside to let the yeast dissolve and begin bubbling, about 5 minutes.
2. In the bowl of a mixer, combine 1-1/2 cups of the all-purpose flour, the whole wheat flour, flaxseed meal, garlic, Tuscan Blend and sea salt, and mix by hand. Make a well in the center and pour in the yeast mixture and 1/4 cup of the olive oil, and mix in by hand. Transfer to the mixer and slowly start adding 1 cup all-purpose flour while mixing on low speed until a soft ball forms.
3. Turn the dough out onto a lightly floured surface and knead--working in the remaining 1/2 cup all-purpose flour as needed--until the dough becomes smooth and elastic.
4. Place the ball of dough in a clean bowl coated with cooking spray and turn once to coat. Cover the bowl with a slightly damp kitchen towel and set in a warm place to rise until nearly doubled in size, about 1 hour.
5. Lightly coat a rimmed baking sheet with olive oil or cooking spray. (The baking sheet can be 9 x 13 inches or up to 10 x 15 inches.) Punch down the dough and place on the baking sheet. Pat it into a rectangle, pushing it into the corners and up over the rim. With your fingers, rub the remaining 1 tablespoon oil over the surface. Cover with the towel and set aside in a warm place to rise a second time for about 30 minutes, until nearly doubled in size. Meanwhile, preheat the oven to 425°F.
6. Top the dough: With your fingers, poke deep indentations all over the dough. Brush with the oil, then arrange the tomato slices on top. Sprinkle evenly with the Tuscan Blend, salt and shaved cheese.
7. Bake for 18 to 24 minutes, until golden brown. Remove from the sheet and let cool for 5 to 10 minutes before cutting into 12 squares. Serve warm or at room temperature.