Glenn Lindgren: Hey Raúl, did you ever have any foccacia in Cuba?
Raúl Musibay: No way! I never heard of it!
Jorge Castillo:Well a while back we needed something original to bring to a party!
Glenn Lindgren: Everybody was expecting something special from the "Three Guys from Miami."
Jorge Castillo:We experimented a bit in the kitchen. And we got the idea from the Italian foccacia.
Glenn Lindgren: It didn't take us long to figure out how to "Cubanize" it. The key is the fresh cilantro and lime juice.
Jorge Castillo: Even though this isn't a "traditional" Cuban recipe, it's still a nice appetizer for your next party!
This isn't a "traditional" Cuban recipe, it's still a nice appetizer for your next party!
Crust:1 1/2 cups warm water (115 degrees F.)
Topping:2-4 tablespoons olive oil
In a small bowl, dissolve the sugar in the water. Sprinkle the yeast over this mixture. Let stand for 10 minutes -- it should begin to foam. In a mixer bowl with a dough hook attached, add 3 cups of flour, salt and the 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 three hours.
Preheat the oven to 375°F.
Using your fingertips, make "dimples" in the dough.
Pre-bake the crust for about 10 minutes, then remove from oven.
Liberally drizzle the dough with olive oil.
Spread the tomato slices evenly on the top of the dough. Use enough tomatoes to completely cover the top of the dough.
Drizzle lime juice and more olive oil on the tomato slices and lightly salt with a shaker. Add a little more cilantro on top of the tomato slices for color.
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