Instructions:

Yield: 1 foccacia

Crust
1/2 tbsp Yeast
1 cup Lukewarm water
1/2 tsp Sugar
1 tsp Salt
2 tsp Basil
1 tbsp Olive oil
1 tbsp Wheat germ
3 cup Flour

Topping
3 med 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.