Tomato foccacia
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Tomato foccacia
  Bakery    Italian    Snacks  
Last updated 6/12/2012 1:03:00 AM. Recipe ID 26686. Report a problem with this recipe.
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      Title: Tomato foccacia
 Categories: Bakery, Italian, Breads, Snacks, Mark's
      Yield: 1 Foccacia
    1/2 tb Yeast
      1 c  Lukewarm water
    1/2 ts Sugar
      1 ts Salt
      2 ts Basil
      1 tb Olive oil
      1 tb Wheat germ
      3 c  Flour

      3 md Tomatoes, sliced
           Salt & pepper
           Olive oil, for brushing
           Basil, chopped
  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.

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Recipe ID 26686 (Apr 03, 2005)

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