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     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.

 Carol Field, "Italy in Small Bites"

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