Focaccia condita
Yield: 3 Pizze MMMMM-
Ingredients:
- 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 MMMMM--------------------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
Instructions:
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.
