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1
Preheat the oven to 425 degrees.
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2
Position the rack in the center of the oven with a baking stone.
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3
Oil an 11 by 1-inch baking sheet.
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4
In a large bowl, dissolve 1 teaspoon yeast into 1/2-cup water until the mixture is cloudy, about 10 minutes.
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5
Add 3/4 cup flour.
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6
Cover with plastic and let stand until the mixture is bubbly, about 45 minutes.
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7
In a small bowl, dissolve 1 teaspoon yeast into 1 cup water.
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8
Again let the mixture stand for about 10 minutes.
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9
In a large bowl, stir dissolved yeast mixture and 1/4 cup olive oil into sponge mixture.
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10
Stir in 1-cup flour.
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11
Stir in 2 tablespoons of basil, garlic, and 2 teaspoons salt.
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12
Add the remaining flour in 2 batches, mixing the flour into the mixture thoroughly.
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13
Form the dough into a ball.
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14
Place the dough in an oiled bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
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15
Turn the dough out onto the prepared pan.
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16
Press the dough out to cover the bottom of the pan.
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17
Cover the dough with plastic and let the dough stand for about 10 minutes.
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18
Press the dough out again and let the dough rise until double in size, about 1 hour.
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19
Season each slice of tomato and cheese with salt and white pepper.
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20
Arrange the tomatoes on top of the dough.
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21
Arrange the cheese on top of the tomatoes.
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22
Sprinkle with remaining basil.
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23
Bake the focaccia until the bread is golden and crisp, about 25 minutes.
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24
Remove from the oven and cut into slices.
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25
Place on a platter and garnish with Essence.
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26
Combine all ingredients thoroughly and store in an airtight jar or container.
