Tomato Foccacia Bread

1 Cup warm water
1 pkg. yeast
1 tsp. salt
2-2 1/2 Cups flour
3 cloves garlic, pressed
1 Cup mozzarella cheese, shredded
1/2 Cup parmesan cheese
3-5 Roma Tomatoes
oregano
basil
thyme
rosemary



Preheat oven to 375°. In large mixing bowl, add very warm water and yeast, allow to become soft. Stir in flour and salt, then knead for seven minutes, until smooth and elastic. Cover and let rest. This can easily be done in a mixer with a dough hook. Cut Roma tomatoes in half, then squeeze extra seeds softly out of the tomato halves. Thinly slice the tomato. Shred cheeses. Roll bread dough out until about 1/2 inch thick. Press garlic over the rolled out crust, then spread with a knife evenly. Sprinkle mozzarella cheese evenly over crust, then spread tomato slices evenly across cheese. Sprinkle parmesan cheese over the tomatoes. Finally, liberally sprinkle with listed herbs. Bake in preheated oven for about twenty minutes. Remove when crust is golden and cheese is melted and just beginning to brown.