Name: Basic Foccacia
Ingredients: 1 1/2 c Warm water; (110 to 115-F); 1 tb Sugar; 1/4 oz Yeast; (1 package); 3 1/4 c All-purpose flour*; 2 ts Salt; 2 tb Olive oil; 1 Italian roma tomato; sliced thinly; 2 tb Chiffonade of basil; 1/4 c Grated parmesan cheese; (2 ounces)

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Emeril, Breads	6	servings

INGREDIENTS

1 1/2	c	Warm water; (110 to 115-F)
1	tb	Sugar
1/4	oz	Yeast; (1 package)
3 1/4	c	All-purpose flour*
2	ts	Salt
2	tb	Olive oil
1		Italian roma tomato; sliced thinly
2	tb	Chiffonade of basil
1/4	c	Grated parmesan cheese; (2 ounces)

INSTRUCTIONS

BASIC DOUGH
TOPPING
* You may need more flour to achieve the smooth elasticity.
In a small bowl, dissolve the sugar in the warm water. Sprinkle the
yeast over that mixture and let stand for 10 minutes, to bloom (it
should begin to foam.) In the mixer bowl with the dough hook
attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it
on and work the dough together. Turn it up to medium and mix for 5
minutes. If the dough is sticky, continue mixing and gradually add
the remaining flour. Place this smooth ball of dough into an oiled
bowl, cover and set aside to rise for 3 hours.
Preheat the oven to 375F. Punch down the dough, and remove it from
the bowl onto a lightly oiled, 9 x 13-inch sheet tray. Spread the
dough out onto the sheet tray. Using your fingertips, make "dimples"
in the dough. Drizzle the dough with olive oil, sprinkle on the
basil, spread out the tomato slices, sprinkle on the cheese and bake
for 30 - 35 minutes.
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