Recipe of Focaccia Condita - Food Recipes

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Title: FOCACCIA CONDITA
Categories : Main dish, Italian, Vegetarian
Serving size: 3 Pizze ---------------------------DOUGH-------------------------------- 0.25 ts Dried yeast 0.50 c Warm water 3.00 c Water, room temperature 0.75 c Durum flour biga, see recipe 7.50 c Durum flour 1.00 tb Salt --------------------TOPPING FOR 3 PIZZE------------------------- 3.75 ts Oregano, chopped 6.00 tb Olive oil 2.00 lg Juicy tomatoes 3.00 ea Green onions, white part, -- trimmed & sliced, opt. 3.00 ts Capers, optional 1.50 ts Salt Olive oil 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. VARIATION: 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.