Recipe - Whole Foccacia Sandwich

=== BASIC DOUGH ===
1 One half cup Warm water; (110 to 115
degrees)
1 tablespoon Sugar
One fourth ounce Yeast ; (1 pkg)
1 One half cup Whole wheat flour
1 Three fourths cup Allpurpose flour
(you may need more to
achieve
The smooth elasticity)
2 teaspoon Salt
=== FILLING ===
3 tablespoon Olive oil
2 ounce Cream cheese
8 sl Smoked salmon ; (abt 4 oz)
3 sl Red onion 1/4" thick
1 Hardboiled egg; chopped
1 cup Picked watercress sprigs
Salt; to taste
Freshlyground black pepper;
to taste

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast
over that mixture and let stand for 10 minutes, to bloom (it should begin
to foam.) In the mixer bowl with the dough hook attached, add 3 cups of
flour, salt and yeast mixture. Slowly turn it on and work the dough
together. Turn it up to medium and mix for 5 minutes. If the dough is
sticky, continue mixing and gradually add the remaining flour. Place this
smooth ball of dough into an oiled bowl, cover and set aside to rise for 3
hours. Preheat the grill to medium. Divide the risen dough into two pieces.
Oil your hands with 1 tablespoon of olive oil and form a round of dough,
pressing dimples into the dough. Place the dough on the grill. Continue
shaping the next piece. Watch the grill carefully, flipping the dough when
the first side is golden brown. When they are both cooked, smear one of
them with cream cheese. Top with the salmon, onions, egg and watercress.
Season and top with the other piece. Cut into 6 wedges and serve it up.
This recipe yields 6 little snacks.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2183 broadcast 08211996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

11021996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.