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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