Basic foccacia

4 servings

Ingredients

QuantityIngredient
cupWarm water (110 to 115
Degrees)
1tablespoonSugar
¼ounce(1 package) yeast
3 1 /4 c all-purpose flour
(you may
Need more to achieve the
Smooth
Elasticity)
2teaspoonsSalt
Topping:
2tablespoonsOlive oil
1Roma tomato, sliced thinly
2tablespoonsChiffonade of basil
¼cup(2 ounces ) grated Parmesan
Cheese

Directions

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

ESSENCE OF EMERIL SHOW #EE2193

Basic Dough: