In the bowl of a stand mixer fitted with a hook attachment (this can be done by hand or in a food processor), combine all the dough ingredients. Mix until a smooth dough forms.
Lightly grease a bowl with olive oil and place dough in bowl and cover. Allow to rise for 2 hours or until puffy.
Transfer dough to lightly greased work surface and divide into two equal parts. Allow each part to rest for 10 minutes.
Roll one part of the dough to fit the bottom of your 9 x13 pan. Please 1 tablespoon of olive oil in bottom of the pan and press the dough into the pan.
Add the Cabot Habanero Cheddar, (reserving 1/4 cup for the topping) on top of the dough. Roll out the second dough and press the ends of the dough to seal to the bottom dough, to firmly seal the focaccia shut.
Cover the focaccia with a damp cloth and allow to rise.
Preheat oven to 425 degrees.
Once the focaccia has rested, use your fingers to make indentiations (poke holes) in the top. Brush the top with remaining tablespoon of olive oil. place the cherry tomatoes and remaining 1/4 cup Habanero cheddar into the top. Sprinkle with sea salt.
Bake for 30-35 minutes until golden brown.