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Focaccia Rustica (country Focaccia)

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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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