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Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.

Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged.
Ralph Davis

Focaccia Condita

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CATEGORY CUISINE TAG YIELD
Vegetables Italian Italian, Main dish, Vegetarian 3 Pizze

INGREDIENTS

1/4 t 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 T Salt
3 3/4 t Oregano, chopped
6 T Olive oil
2 Juicy tomatoes
3 Green onions, white part
trimmed & sliced opt.
3 t Capers, optional
1 1/2 t Salt
Olive oil
Cornmeal

INSTRUCTIONS

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.

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“God makes it, we mess it”

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