| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Appetizers, Italian, Snacks, Vegan | 2 | Focacce |
INGREDIENTS
| 2 | Garlic cloves, crushed | |
| 2 | T | Olive oil |
| 2 1/2 | t | Dried yeast |
| 1 1/3 | c | Warm water |
| 3 3/4 | c | Unbleached all-purpose flour |
| 1 1/2 | t | Salt |
| 20 | Sage leaves, roughly chopped | |
| 3 | Red or yellow bell peppers | |
| 3 | Red onions, thinly sliced | |
| 1/4 | c | Olive oil |
| 4 | Ripe tomatoes, seeded & | |
| squeezed dry | ||
| Basil leaves | ||
| 1 | t | Salt |
INSTRUCTIONS
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 10 1/2" X 15 1/2" 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 1/4 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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