The ONLY thing I would do different, is add more tomatoes. This is a very flavorful bread and the bites with the tomato in them were the very best of the best.
I used 4 tomatoes but next time will use 6.
This is the cheese I used. You will want to use a cheese with a strong flavor so it will stand out in the bread. Reserve about 2 oz. to put on top after baking.
Peel and crush two or three garlic cloves and place in a pan with 1/2 c of butter or olive oil. Simmer on very low for a few minutes. You will use 2 tbsp. in the bread dough, the rest is for roasting tomatoes and brushing baking dish.
Add ingredients into bread pan according to manufactures instructions, all except cheese and yeast. Make an indention in the flour after it is in the bread pan and add yeast.
Set on DOUGH ONLY cycle. As soon as the dough has begun to form a ball, add 6 oz.of the cheese a little at a time allowing it to work into the dough before adding more. If you add all at once it will not mix in evenly.
Pour just enough garlic infused butter or olive oil in non stick skillet to just barely coat bottom. Slice about 4 tomatoes into med. slices. Simmer on one side for about 4 min. then flip and simmer another min or two. Remove and set aside.
Allow bread to knead and rise. Once done, remove and place in 11x13 baking pan that has been thoroughly brushed with garlic infused butter or olive oil.
Spread out with fingertips till it fills the pan. Make indention in dough with finger tips.
Place pan roasted tomatoes on top of dough. Sprinkle with red pepper flakes. Cover with a hand towel and place in warm spot to rise.
When dough has risen (doubled) heat oven to 400°. Sprinkle on coarse sea salt. Bake 20-22 min. As soon as you remove from oven, drop remaining cheese on top. Allow to cool and garnish with chopped fresh basil.