Focaccia Rustica(Country Focaccia With Red P

* Exported from MasterCook *

FOCACCIA RUSTICA (COUNTRY FOCACCIA WITH RED P

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Italian
Snacks Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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
Basil leaves
1 t 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.



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