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Focaccia

6 Tbsp. extra virgin olive oil 
1 pkg. HODGSON MILL ACTIVE DRY YEAST
1/2 c warm water, 100 - 110 degrees F. 
2 1/2 to 3 c HODGSON MILL UNBLEACHED WHITE FLOUR
1/4 c warm water
1/2 c freshly grated Parmesan 
1/4 c fresh basil, coarsely chopped 
1 tsp. salt 
3 large tomatoes 
2 cloves garlic, sliced 
1/2 c fresh basil leaves* 
Salt to taste 
Freshly ground pepper 
1/4 c freshly grated Parmesan cheese 
* If fresh basil is not available use fresh Italian parsley.
If you use dry basil, use 1/3 less. 

Pour 1 tablespoon olive oil into a large bowl. Set aside. Blend yeast with the warm water and gradually add 1 1/4 cup flour. Knead lightly until dough is smooth and elastic, about 5 minutes. Put in oiled bowl and turn to coat thoroughly. Cover and allow to stand in a warm, draft-free place until doubled in bulk, about 1 hour.

Knead down dough and add 1/4 cup warm water, 3 tablespoons olive oil. Parmesan cheese, remaining flour, basil, and salt. Mix well, then knead dough to a smooth, elastic consistency, adding more flour if necessary.

Preheat oven to 400 degrees F. Spray 1 large or 2 small pizza pans with no stick cooking spray. roll dough to fit pan. Brush with remaining olive oil. Bake for 20 to 25 minutes until Focaccia is brown and crisp.

Meanwhile, place tomatoes, olive oil, garlic, and basil in a blender cup. Pulse several times to make a chunky sauce. Salt and pepper to taste. Spoon onto Focaccia crust, top with cheese, and bake until cheese melts, approximately 5 minutes.

Makes 8 servings. Each serving: 283 calories; 2 g. dietary fiber; 33 g. carbohydrates; 9 g. protein; 14 g. fat; 3 g. saturated fat; 7 mg. cholesterol; 470 mg. sodium.

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