Add the yeast to the warm water and stir. Let sit for 10 minutes.
In a stand mixer fitted with a dough hook combine 4 ½ cups of the flour and salt. Mix together. Add the yeasted water and start to knead on low. Gradually raise the speed up to medium low. Add flour by the tablespoon if the dough looks and feels too sticky. Knead for 10 minutes or until the dough is smooth and elastic.
Remove from the mixer and place in a lightly oiled bowl. Cover and place somewhere warm for 30 minutes so it can rise and double in size.
Once the dough has doubled split it in half. Using two 6-inch cast iron skillets drizzle the bottom of each with 2 tbsp. of olive oil. Add 1 ball to each skillet, cover and allow to rise for another 30 minutes.
Preheat oven to 425°F.
Once the dough has risen for a second time push the dough down with your fingers to form little dimples. Drizzle with a little more olive oil, followed by the thinly sliced shallot, the tomatoes still on the vine and a good sprinkling of flakey sea salt.
Bake 25-30 minutes or until puffed, golden brown and slightly hollow sounding when you tap on it. Remove from the oven and let cool before slicing into it. You can reheat the breads in a 200°F for 15 minutes before serving.
Recipe Courtesy of Megan Mitchell