Foccace capriciose
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Warm water; (about 110 degrees) |
| 3 | ounces | Olive oil; (6 tablespoons) |
| 2 | packs | Yeast; (dry or compressed) |
| ½ | teaspoon | Salt |
| 4 | cups | Bread flour |
| ¼ | cup | Olive oil to finish |
| ¼ | cup | Whipping cream |
| ½ | pounds | Gorgonzola cheese; (or Roquefort, Stilton) |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried mint |
| 1 | tablespoon | Fresh rosemary; finely chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 2 | tablespoons | Kosher-style flaked salt |
| 12 | Fresh basil leaves; chopped | |
| 3 | tablespoons | Tomato paste |
| 2 | tablespoons | Red wine |
| 1 | teaspoon | Each; dried oregano and dried basil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground pepper |
| ½ | cup | Onions; chopped and sauteed in oil |
| ½ | cup | Bell peppers; chopped and sauteed in oil |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground pepper |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Ground pepper |
| 2 | tablespoons | Grated parmesan or pecorino cheese |
| 2 | tablespoons | Finely minced ham |
| ¼ | cup | Finely shredded fontina or mozzarella cheese |
Directions
OPTIONAL TOPPINGS
TOPPING 1
TOPPING 2
TOPPING 3
TOPPING 4
TOPPING 5
TOPPING 6
These are called "capricious" in Italian because there are no firm commandments about toppings. The oil incorporated into the dough is what gives the finished product such a wonderful chewiness and flavor.
Ingredients: about two pounds of dough Method: In the bowl of a mixer, pour in the water, oil and yeast. After about a minute, add the salt and the flour and with the dough hook, knead at medium speed for 7 to 10 minutes, until the dough is shiny and smooth.
Put into a greased bowl, cover with plastic wrap and put into a warm place (80 degrees) to rise until doubled in size, up to 2 hours. After dough has risen, punch down and divide into two pieces. Oil lightly two 12 inch round pizza pans, roll out the dough to fit, stretching and pushing as needed.
Poke gently all over the top with fingertips to leave little dents and pierce through with a fork about an inch apart all over the dough. Cover and let rise to about one inch thick. Preheat oven to 400. Add toppings of choice, trickle ¼ cup oil over top and bake for about 30 minutes or until top and bottom are a rich golden brown. Serve hot or at room temperature.
Here are some optional ingredients either to scatter over top for either bread or potato dough. These quantities are for one foccacia. Sprinkle over, then gently push them into the bread with fingertips, finally, trickle the oil over and bake.
Combine the following and spread evenly over the dough Posted to FOODWINE Digest by Bob Pastorio <pastorio@...> on Feb 19, 1998