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Basic Foccacia

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CATEGORY CUISINE TAG YIELD
Dairy New, Text, Import 1 Servings

INGREDIENTS

1 1/2 c Warm water; (110 to 115 degrees)
1 tb Sugar
1 pk Yeast
3 1 /4 c all-purpose flour
2 ts Salt
2 tb Olive oil
1 Roma tomato,; sliced thinly
2 tb Chiffonade of basil
1/4 c Grated Parmesan cheese

INSTRUCTIONS

BASIC DOUGH
TOPPING
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 375 degrees. Punch down the dough, and remove it from
the bowl onto a lightly oiled, 9-inch by 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.
Yield: 6 appetizers
Recipe By     :ESSENCE OF EMERIL SHOW #EE2193
Posted to MC-Recipe Digest V1 #270
Date: Tue, 29 Oct 1996 22:59:54 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

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