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In a large bowl, dissolve the yeast in warm water. Add 1 tablespoon of the oil and the salt, sugar, garlic powder, herbs and pepper to the bowl, followed by 1 ½ cups of flour. Beat until the mixture is smooth, then stir in enough remaining flour to form a soft dough—the dough will be sticky.
Turn the dough out onto a floured surface, then knead it until it grows smooth and elastic, which will take six to eight minutes. Next, place it in a greased bowl, turning the dough once to grease the top. Cover the bowl and let the bread rise in a warm place until it has doubled, which will take about an hour.
After the hour has passed, punch the dough down, cover it again and let it rest for 10 minutes. Then shape the dough into a 13-by-9-inch rectangle and place it on a greased baking sheet. Cover it and let rise until doubled, which will take about 30 minutes. Then, with your fingertips, make dimples over the top of the dough.
Brush the dough with the remaining oil, then arrange tomatoes over the top. Sprinkle over the cheeses, then bake the focaccia at 400° for 20 to 25 minutes, or until it's golden brown. Remove it to a wire rack to cool, then enjoy.