Heirloom Tomato, Shallot and Thyme Focaccia

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 3/4 cups warm water, should feel hot to touch
• 4 cups flour
• 2 teaspoons salt
• 4 1/2 tablespoons extra virgin olive oil, divided
• 2 tsp. fresh thyme, pulled from stems
• 1 cup of assorted heirloom tomatoes, sliced in half if using cherry tomatoes, or sliced in quarters or eights depending on size of tomato.
• 1 large shallot, sliced and separated into rings
• About 1 tsp. flaky sea salt