----- Now You're Cooking! v4.64 [Meal-Master Export Format]
Title: Focaccia Condita
Categories: ethnic, main dish, vegetarian
Yield: 3 servings
------------------------------------DOUGH-----------------------------------
1/4 ts Dried yeast
1/2 c Water; warm
3 c Water; room temperature
3/4 c Durum flour biga; see recipe
7 1/2 c Durum flour
1 tb Salt
----------------------------TOPPING FOR 3 PIZZE-----------------------------
3 3/4 ts Oregano; chopped
6 tb Olive oil
2 lg Juicy tomatoes
3 Green onions; white part,
-trimmed & sliced (optional)
3 ts Capers (optional)
1 1/2 ts Salt
1 Olive oil
1 Corn meal
Stir yeast into warm water in a mixing bowl & let proof for
10 minutes. Add the 3 c water & squeeze the biga into the flour
through your fingers. Whisk in the flour & the salt, 1/2 c at a
time until the dough becomes too thick to whisk. Using your hands,
continue to mix until a dough is formed. Set it on a floured
surface & knead 13 to 15 minutes until smooth & elasticy. Set dough
in a large, lightly oiled bowl, cover tightly & leave to rise in a
cool spot until tripled, 8 hours.
Shape dough by turning out onto a floured surface & divide into
3 pieces. Shape each piece into a rough ball. Oil three 14" or 15"
pizza pans & stretch each ball of dough to cover (or roll with a
rolling pin). If the dough resists, allow it to rest for a few
minutes before resuming. You will need a 1" rim on each dough base.
The dough can be left for up to an hour before being topped.
Sprinkle the oregano over the dough & drizzle on the oil, spreading
it over the top. Squeeze the tomato chunks right on top of the
dough & scatter the rest on top. Add green onions & capers.
Finish by sprinkling salt over.
Preheat oven to 450 F. Bake pizze until the crusts are golden, 20
to 25 minutes. Brush edges with oil & serve hot.
Variation:
Shape dough into 3 rounds & place on oiled baking sheets sprinkled
with corn meal. Cover & let rise for 2 hours. Bake at 450 F until
hollow when tapped. Makes 3 loaves.
