Basic Foccacia

Recipe Ingredients

		Basic Dough
1 1/2 cups	355ml	Warm water - (110 to 115 degrees)
1 tablespoon	15ml	Sugar
1/4 oz	7.1g	Yeast - (1 pkg)
3 1/4 cups	203g / 7.2oz	All-purpose flour
		(you may need more to achieve
		The smooth elasticity)
2 teaspoons	10ml	Salt
		Topping
2 tablespoons	30ml	Olive oil
1		Italian Roma tomato - sliced thinly
2 tablespoons	30ml	Chiffonade of basil
1/4 cup	36g / 1.3oz	Grated Parmesan cheese - (2 oz)

Recipe Instructions

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- 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 to 35 minutes.

This recipe yields 6 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2183 broadcast 08-21-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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