Focaccia Condita

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Title: Focaccia Condita
Categories: ethnic, main dish, vegetarian
Yield: 3 servings

------------------------------------DOUGH-----------------------------------
1/4 ts dried yeast
1/2 c warm water
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 ea green onions, white part, -
-trimmed; & sliced, opt.
3 ts capers, optional
1 1/2 ts salt
1 olive oil
1 cornmeal

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 3 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 450F. Bake pizze until the crusts are golden, 20 to
25 minutes. Brush edges with oil & serve hot.

VAEIATION: Shape dough into 3 rounds & place on oiled baking sheets
sprinkled with cornmeal. Cover & let rise for 2 hours. Bake at 450F
until hollwo when tapped. Makes 3 loaves.

Carol Field, "Italy in Small Bites"

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