Heirloom Tomato And Mozzarella Focaccia

• 1 package Active Dry Yeast, 0.75 Ounce Packet
• 1-1/2 cup Warm Water
• 2 cups All-purpose Flour
• 2 cups White Wheat Flour
• 1 teaspoon Salt
• 10 whole Small Heirloom Tomatoes
• 6 whole Fresh Basil Leaves
• 1/4 cups Pine Nuts
• 1 cup Cubed Mozzarella Cheese
• 3 Tablespoons Olive Oil
• Coarse Salt

1. Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flours, salt, yeast mixture and enough remaining water to create a soft dough. Mix thoroughly with a wooden spoon and then your hands.
2. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
3. Punch down the dough and place on an oiled baking sheet, forming into an oval or circle. Space the tomatoes evenly across the surface of the focaccia, then sprinkle the basil leaves, and pine nuts. Push the mozzarella cubes into the dough. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
4. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.

yeast, water, allpurpose, white wheat flour, salt, tomatoes, fresh basil, ubc, mozzarella cheese, olive oil, salt

Taken from tastykitchen.com/recipes/breads/heirloom-tomato-and-mozzarella-focaccia/ (may not work)