Focaccia rustica (country focaccia with red pepper toppin
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Garlic cloves, crushed |
| 2 | tablespoons | Olive oil |
| 2½ | teaspoon | Dried yeast |
| 1⅓ | cup | Warm water |
| 3¾ | cup | Unbleached all-purpose flour |
| 1½ | teaspoon | Salt |
| 20 | eaches | Sage leaves, roughly chopped |
| 3 | eaches | Red or yellow bell peppers |
| 3 | mediums | Red onions, thinly sliced |
| ¼ | cup | Olive oil |
| 4 | mediums | Ripe tomatoes, seeded & squeezed dry |
| Basil leaves | ||
| 1 | teaspoon | Salt |
Directions
DOUGH
TOPPING
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 10½" X 15 ½" 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 ¼ 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"