Foccacia with Tomato and Basil

Servings

12

Ingredients

5-6 cups Bread Flour
2 cups Water about 100 degrees
5 teaspoons Active Dry Yeast or two packets
4 teaspoons Salt
2 tablespoons Sugar
4 teaspoons Extra virgin olive oil
1 cup Mozzarella shredded
2 tablespoons Crisco, lard or other fat

Toppings

18-24 slice Tomatoes depending on size
1/2 cup Parmesan cheese grated
1/4 cup Extra virgin olive oil
1/4 cup Basil sliced thinly

Directions

• Dough

Place 5 Cups of flour ( reserve the other 1cup for later use if needed ), water, oil, sugar, salt and yeast in a bowl and mix until fully incorporated.  Approximately 3-5 minutes. Remove and knead the dough until it reaches the proper consistency, adding flour as needed.  ( The dough should be tacky but not stick to your hands, pull it open make sure the interior of the dough is the same consistency. ) Roll the dough into a ball, ensuring that the bottom of the ball is sealed.  Place the dough in an oiled bowl, cover with cling film and let rise until doubled in size.  This could take about 30 minutes to 3 hours depending on the temperature of the dough or water.  The dough is now ready to use.  Lightly grease a half sheet pan ( 13’*18″ ) ensuring that you get the sides too.  Place the dough in the pan and stretch so it fits evenly in the pan.  Lightly cover with plastic wrap and let rise until doubles again.   When risen gently put divits all across the dough evenly, sprinkle with salt and pepper.  Place the Tomatoes and cheese down evenly then drizzle with olive oil.  Place into a 400 degree preheated oven and cook until golden brown ( about 15-20 minutes )  Remove from oven then add the basil, let cool slightly and serve.  Enjoy!
Chefs Note: This dough can be made in advance and frozen.  Put the dough in flour then put it in a Ziploc bag then freeze it.  When needed place in the refrigerator the day before needed and it will be ready for use.
You can watch me make this dough on my cooking show http://www.cheftomm.com/stuffed-meat-pizza/