kmorris posted 12-06-98 10:08 PM
TOMATO AND FRESH MOZZARELLA FOCACCIA
1/2 warm water
2 teaspoons dry yeast
4 cups flour
1/4 cup plus 2 tablespoons olive oil
3 tablespoons chiffonade of basil
3 Creole/Beefsteak tomatoes, sliced into 1/4-inch slices
10 1-ounce slices of fresh Mozzarella cheese
Salt and white pepper
Preheat the oven to 425 degrees.
Position the rack in the center
of the oven with a baking stone. Oil a 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 oil 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.