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Focaccia Rustica (country Focaccia With Red Pepper Toppin Recipe
Serves: 2
Keywords: Ethnic, Snacks, Vegetarian, recipe, recipes, Focaccia Rustica (country Focaccia With Red Pepper Toppin Recipe
Ingredients
2
medium
Garlic cloves, crushed
2
tb
Olive oil
2 ½
ts
Dried yeast
1 1/3
c
Warm water
3 ¾
c
Unbleached all-purpose flour
1 ½
ts
Salt
20
each
Sage leaves, roughly chopped
3
each
Red or yellow bell peppers
3
medium
Red onions, thinly sliced
¼
c
Olive oil
4
medium
Ripe tomatoes, seeded & - squeezed dry
Basil leaves
1
ts
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"