Name: Three Cheese Focaccia
Ingredients: 1 Envelope; (1/4-ounce) active dry yeast; 1 tb Sugar; 1 c Warm water; (about 110 degrees F.); 1 ts Salt; 3 1/2 c All-purpose flour; 2 ts Olive oil; 3 tb Kosher salt; 2 tb Coarse black pepper; 11 oz Fresh ricotta cheese; at room temperature; 2 lg Eggs; 4 oz Salami; julienned; 6 oz Mozzarella cheese; grated and at room temperature; 1/3 c Grated Parmigiano-Reggiano cheese; 1 tb Minced garlic; 1 tb Finely chopped parsley; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1		Envelope; (1/4-ounce) active dry yeast
1	tb	Sugar
1	c	Warm water; (about 110 degrees F.)
1	ts	Salt
3 1/2	c	All-purpose flour
2	ts	Olive oil
3	tb	Kosher salt
2	tb	Coarse black pepper
11	oz	Fresh ricotta cheese; at room temperature
2	lg	Eggs
4	oz	Salami; julienned
6	oz	Mozzarella cheese; grated and at room temperature
1/3	c	Grated Parmigiano-Reggiano cheese
1	tb	Minced garlic
1	tb	Finely chopped parsley
		Salt and pepper

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA40
Preheat the oven to 350 degrees F. Using an electric mixer with a dough
hook, whisk the yeast, sugar, and warm water together, for 2 minutes to
dissolve the yeast. Add the flour and salt. With the mixer on low, mix
until the dough starts to come together. Increase the speed to medium-high
and mix until the dough comes away from the sides of the bowl and crawls up
to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough
in the greased bowl and turn once. Cover the bowl with plastic wrap and
place in a warm, draft free place until the dough doubles in size about 1
1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and
press the dough out to form the pan. Sprinkle the dough with kosher salt
and coarse black pepper. Cover the dough and allow to double in size, about
45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella
cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt
and pepper. Using your fingers make small dimples over the entire dough.
Brush the dough with olive oil. Smear the filling evenly over the dough.
**The filling must be at room temperature to smear evenly. Bake the dough
for 30 to 35 minutes or until the dough is golden brown. Slice the bread
into 8 to 12 pieces.
Yield: 8 to 10 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998

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