Preparation

1. Toss tomatoes in kosher salt and let stand for 15 minutes or longer. Arrange in a single layer on a triple thickness of paper towels to drain. This helps remove excess liquid from the tomatoes.
2. Preheat oven to 425°F. (If using a baking stone, place in oven before preheating.) Preheat oven for about 1 hour before baking.
3. Punch dough to deflate. Divide into 2 equal pieces. Let rest 10 minutes before continuing.
4. After 10 minutes, on a lightly floured or cornmeal-dusted work surface, roll each piece of dough into a 9 to 10 inch round or an 8" x 11" rectangle.
5. Place on baking sheet lined with parchment and dusted with cornmeal, or on baker's peel dusted with cornmeal (if using baking stone). Lightly press the tomatoes into the dough, cut side up. Let rise for about 30 minutes. Gently press in any tomatoes that may have loosened.
6. Drizzle each focaccia with 2 tablespoons of olive oil and sprinkle with ½ tablespoon herbs of choice. Sprinkle each evenly with 2 tablespoons grated cheese.
7. Place focaccias in preheated 425°F oven and bake for 16 to 20 minutes.
8. Cool on a wire rack for 5 minutes before cutting. If desired, sprinkle with chopped fresh herbs while warm. Serve warm or at room temperature.