Focaccia With Snails In Gremolata

• 2 17 gram packages fresh yeast
• 1 cup warm water
• 3 1/2 cups flour
• 2 to 3 teaspoons salt
• 9 tablespoons well-flavored olive oil
• 1 bunch Italian parsley, chopped fine
• 1 tablespoon minced garlic
• 1 shallot, minced fine
• 2 4 1/2-ounce cans snails, or one 7 1/2-ounce can, rinsed and drained
• 1 tablespoon butter
• Zest of 1 lemon grated fine
• 8 ounces mascarpone
• 1 large tomato, peeled, seeded and diced

1. Dissolve yeast in 1/2 cup warm water, which takes about 10 minutes.
2. Put flour in large bowl and make well in center.
3. Pour yeast mixture into well.
4. Add salt and 4 tablespoons olive oil.
5. Add 4 tablespoons of the remaining water and mix.
6. Add more water as needed so dough will stick together in a ball.
7. Put dough on floured work surface and knead until smooth and elastic.
8. Put dough in greased bowl; cover with plastic wrap and set in a warm spot until dough doubles in bulk (takes about 2 hours).
9. Return dough to work surface and knead a few minutes.
10. Divide into four equal balls and roll out into 8-inch disks.
11. Cover with a damp heavy towel and let rise again for 30 minutes.
12. Preheat oven to 500 degrees.
13. Combine parsley and garlic and divide in half in two bowls.
14. Saute on medium heat the snails and shallots, with one bowl of the parsley and garlic mixture, about 3 minutes in butter.
15. Toss in 1 tablespoon olive oil, and set aside.
16. Add grated lemon zest to second bowl of parsley and garlic.
17. Spread a quarter of the mascarpone on each disk of dough.
18. Sprinkle each with tomato, and divide snail mixture evenly among the four disks.
19. Put disks on cookie sheet and bake 10 to 15 minutes, until dough is golden.
20. Sprinkle with parsley-garlic-lemon mixture (gremolata) and drizzle with remaining olive oil.
21. Serve as an appetizer.

yeast, water, flour, salt, wellflavored olive oil, italian parsley, garlic, shallot, butter, lemon, mascarpone, tomato

Taken from cooking.nytimes.com/recipes/4165 (may not work)