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Title: Focaccia Rustica (Country Focaccia With Red Pepper Toppin
Categories: appetizers, ethnic, snacks, vegetarian
Yield: 2 servings
------------------------------------DOUGH-----------------------------------
2 md garlic cloves, crushed
2 tb olive oil
2 1/2 ts dried yeast
1 1/3 c warm water
3 3/4 c unbleached all-purpose flour
1 1/2 ts salt
20 ea sage leaves, roughly chopped
----------------------------------TOPPING-----------------------------------
3 ea red or yellow bell peppers
3 md red onions, thinly sliced
1/4 c olive oil
4 md ripe tomatoes, seeded & -
-squeezed; dry
1 basil leaves
1 ts salt
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"
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