Focaccia Rustica (country Focaccia With Red Pepper Toppin Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
2 medium: Garlic cloves, crushed
2 tbsp: Olive oil,
2 1/2 tsp: Dried yeast,
1 1/3 cup: Warm water,
3 3/4 cup: Unbleached all-purpose flour,
1 1/2 tsp: Salt,
20 each: Sage leaves, roughly chopped
TOPPING
3 each: Red or yellow bell peppers,
3 medium: Red onions, thinly sliced
1/4 cup: Olive oil,
4 medium: Ripe tomatoes, seeded &, squeezed dry
Basil leaves,
1 tsp: Salt,
Directions:
Warm the garlic cloves in the olive oil over low heat until the garlic
begins to brown. Discard the garlic & let the oil cool. Meanwhile
whisk the yeast into the water & let proof for 10 minutes. Add the
cooled olive oil. Stir in the salt, flour & herbs & mix well. Knead
by hand for 6 to 8 minutes. Place dough into a lightly oiled bowl,
cover & let rise until doubled.
Divide the dough in half & set each piece on an oiled 10 1/2" X 15
1/2" baking sheet Stretch the dough to cover as much of the sheet as
possible. Cover & let it relax for 15 minutes. Dimple & stretch the
dough some more. Let rise until it is puffy, about 50 minutes.
While it is risng, roast, peel & slice the peppers into thin strips.
Saute the onions in the 1/4 c olive oil over very low heat for 20 to
25 minutes until they are soft & limp.
Preheat the oven to 400F. Lightly dip your fingers into the remaining
olive oil & dimple the tops of the dough. Divide the vegetables
evenly in half & distribute them over the focacce. Sprinkle with
badil & salt Bake for 25 to 30 minutes until the dough is crispy on
the edges. Cool briefly & then remove from the sheets & let cool on
racks. Serve at room temperature.
Carol Field, "Italy in Small Bites"
Source from luhu.jp
begins to brown. Discard the garlic & let the oil cool. Meanwhile
whisk the yeast into the water & let proof for 10 minutes. Add the
cooled olive oil. Stir in the salt, flour & herbs & mix well. Knead
by hand for 6 to 8 minutes. Place dough into a lightly oiled bowl,
cover & let rise until doubled.
Divide the dough in half & set each piece on an oiled 10 1/2" X 15
1/2" baking sheet Stretch the dough to cover as much of the sheet as
possible. Cover & let it relax for 15 minutes. Dimple & stretch the
dough some more. Let rise until it is puffy, about 50 minutes.
While it is risng, roast, peel & slice the peppers into thin strips.
Saute the onions in the 1/4 c olive oil over very low heat for 20 to
25 minutes until they are soft & limp.
Preheat the oven to 400F. Lightly dip your fingers into the remaining
olive oil & dimple the tops of the dough. Divide the vegetables
evenly in half & distribute them over the focacce. Sprinkle with
badil & salt Bake for 25 to 30 minutes until the dough is crispy on
the edges. Cool briefly & then remove from the sheets & let cool on
racks. Serve at room temperature.
Carol Field, "Italy in Small Bites"
Source from luhu.jp