Tomato foccacia

1 Foccacia

Ingredients

Quantity Ingredient
½ tablespoon Yeast
1 cup Lukewarm water
½ teaspoon Sugar
1 teaspoon Salt
2 teaspoons Basil
1 tablespoon Olive oil
1 tablespoon Wheat germ
3 cups Flour
3 mediums Tomatoes, sliced
Salt & pepper
Olive oil, for brushing
Basil, chopped

Directions

CRUST

TOPPING

In a mixing bowl, combine the yeast, water, sugar, salt, oil & Basil.

Let stand until the yeast starts to froth. Mix in the wheat germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the remaining flour & knead until the dough is soft & pliable. Lightly oil a clean bowl & cover with a towel. Let rise until doubled in bulk.

Roll out the dough to fit into a cookie sheet or on a pizza stone.

Lightly sprinkle the cookie sheet with cornmeal & place the dough on the sheet. Stretch into the corners & build up the edges slightly.

Let rest for 10 minutes.

Brush the dough with olive oil & spread the tomatoes over the top.

Generously salt & grind fresh black pepper over the top & finish with the fresh basil. Bake for 25 minutes or until the crusts are done.

Cut up & serve immediately or let cool. This is equally good cold & served at room temperature.

Recipe by Mark Satterly.

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