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1
To Make the Dough: Place the flour, yeast, and salt in a bowl and mix for a few with the hook of a stand mixer (or by hand). Pour in the oil and water and process with the dough hook and knead until ingredients are fully incorporated and pliable. (If mixture is too wet to form a ball, add a bit more flour. If too dry, add a few drops of water.) Continue to knead for about 45 seconds to form a ball and dough is smooth.
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2
Place dough in a lightly oiled mixing bowl and turn dough to oil the top. Cover and let rise in a draft-free area for approximately 1 hour or until doubled in bulk.
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3
Meanwhile, steep the garlic in the 1/4 cup olive oil over low heat until warm, being careful not to let oil come to a boil, being careful to NOT burn garlic. Remove from stove top and set aside.
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4
Preheat oven to 425-degrees F.
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5
Sprinkle a large baking sheet with the cornmeal.
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6
Once dough has doubled in size, punch dough down and roll or pat on a lightly floured surface to an approximate 11 x 17-inch rectangle about 1/4 inch thick and place in the prepared pan (if you don't have a pan that is 11 x 17-inch rectangle, divide the dough into 2 smaller size rectangle pans.) Use your thumb to make several light dimples or indentations in the dough. Gently brush with 3 tablespoons of the flavored olive oil, then cover with a layer of thinly sliced tomatoes. Sprinkle with scallions, cheese, and rosemary. Dribble with remaining 1 tablespoon oil.
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7
Bake in the lower third of the oven for 20 - 22 minutes (or until done), until focaccia is a rich golden brown and its edges are crisp. (Can be baked ahead, but under-bake by about 3 minutes.) Immediately remove from pan. If serving right away, use a pizza cutter or sharp knife to cut into small squares. (If planning to freeze for up to 1 month and then serve, let cool completely on a rack, wrap in foil, and freeze in a single pice or in 2 pieces. To serve, thaw unwrapped on a rack, then bake for 5 - 8 minutes until golden brown and hot.).
