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.