EASY VEGAN FOCACCIA BREAD

1. Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
2. In large bowl, stir together flour, salt, sugar, garlic powder, dried oregano and black pepper.
3. Add the yeast mix and 1 tbsp olive oil to the dry ingredients and combine.
4. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
5. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
6. Cover with damp cloth and let rise in warm place 30 minutes.
7. Preheat oven to 425 degrees.
8. Punch dough down, place on greased baking sheet.
9. Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
10. Using your knuckle or index finger, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
11. Place halved tomatoes into some of the indentations.
12. Brush top with olive oil, then sprinkle with coarse sea salt.
13. Bake for 13-15 minutes until golden brown.
14. Once you pull it out of the oven brush with a little vegan butter or olive oil and a sprinkle of chopped fresh rosemary.