Tomato and Brie Foccacia

2-1/2 to 3 cups flour
2 packages yeast
1 tsp sugar
1 tsp salt
1 cup water
1/4 cup plus 1 TBSP. olive oil, divided
1 can diced tomatoes, drained
2 garlic cloves, minced
1 tsp Italian seasoning
6 oz Brie cheese, cut into 1/2 inch cubes (Mozzerella would be yummy too)

In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120-130 degrees. Add to dry ingredients; beat just until moistened. stir in enough remaining flour to form a soft dough.
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes.
Punch dough down. Press into a greased 13x9. Cover and let rest for 10 minutes.
In a small bowl, combine the tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake at 375 for 25-30 minutes or until golden brown and cheese is melted.
(I think when I make it again I'll add some sausage...but it's good as is)