INGREDIENTS

INSTRUCTIONS

Preheat the oven to 425 degrees. Position the rack in the center of
the oven with a baking stone. Oil an 11 by 1-inch baking sheet. In a
large bowl, dissolve 1 teaspoon yeast into 1/2 cup water until the
mixture is cloudy, about 10 minutes. Add 3/4 cup flour. Cover with
plastic and let stand until the mixture is bubbly, about 45 minutes.
In a small bowl, dissolve 1 teaspoon yeast into 1 cup water. Again  let
the mixture stand for about 10 minutes. In a large bowl, stir
dissolved yeast mixture and 1/4 cup olive oil into sponge mixture.
Stir in 1 cup flour. Stir in 2 tablespoons of basil, garlic, and 2
teaspoons salt. Add the remaining flour in 2 batches, mixing the  flour
into the mixture thoroughly. Form the dough into a ball.  Place the
dough in an oiled bowl and let the dough rise in a warm  place until
doubled in size, about 1 hour. Turn the dough out onto  the prepared
pan. Press the dough out to cover the bottom of the pan.  Cover the
dough with plastic and let the dough stand for about 10  minutes. Press
the dough out again and let the dough rise until  double in size, about
1 hour. Season each slice of tomato and cheese  with salt and white
pepper. Arrange the tomatoes on top of the dough.  Arrange the cheese
on top of the tomatoes. Sprinkle with remaining  basil. Bake the
focaccia until the bread is golden and crisp, about  25 minutes. Remove
from the oven and cut into slices. Place on a  platter and garnish with
Essence.  Yield: 1 focaccia loaf Recipe By     :ESSENCE OF EMERIL
SHOW#EE2365  Posted to MC-Recipe Digest V1 #277  Date: Mon, 4 Nov 1996
08:29:21 -0500  From: Meg Antczak <meginny@frontiernet.net>

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“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2539
Calories From Fat: 642
Total Fat: 73g
Cholesterol: 54.4mg
Sodium: 545.2mg
Potassium: 684.6mg
Carbohydrates: 387.2g
Fiber: 15.7g
Sugar: 2.3g
Protein: 75.5g