SWEET FOCACCIA WITH FRESH BERRIES & MASCARPONE CREAM

1. Make the dough: Combine the yeast, flour, sugar, and salt in a food processor. With the motor running add 1 and 1/2 cups of warm water (110°). Add 1 the olive oil with the motor running and then add enough warm water to make a soft dough that does not stick to the sides of the bowl (about 1/2 cup). Process 45 seconds. Lightly oila bowl and place the dough in it; wrap and let rise until doubled, about 1 hour. (You can also set the dough to rise in the refrigerator for up to 24 hours; it will develop more flavor during the slow rise. If you are refrigerating the dough, return it to room temperature before proceeding)

2. Cut the risen dough in 2 even pieces and shape each into a ball. Cover with plastic and let rest 30 minutes.

3. Meanwhile, preheat the oven with a baking stone into it to 550°.

4. Flatten each ball of dough into a disk. Place each on a lightly oiled sheet of parchment paper. Using your hands, flatten into a thin round, about 1/2-inch thick; you might need to wait 5 minutes for the dough to stretch more easily.

5. To bake: Pour the olive oil evenly over the focaccias and spread it with your hands all over the dough. Sprinkle each of the focaccias with 2 tablespoons of the sugar and dimple them vigorously with your fingers.

6. Bake the focaccias one at a time: Place the parchment paper on the baking stone and bake each foccacia for 8 minutes or until golden and still a little soft. Remove from the oven, sprinkle each with 2 tablespoons of the remaining sugar, and cut into wedges.

7. Make the berries: Toss all the ingredients in a bowl.

8. Make the Mascarpone Cream: Whisk all the ingredients in a bowl.

9. Serve the focaccia wedges with the berries and Mascarpone Cream.