| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Appetizers, Italian, Snacks, Vegan |
2 |
Focacce |
INGREDIENTS
| 2 |
md |
Garlic cloves, crushed |
| 2 |
tb |
Olive oil |
| 2 1/2 |
ts |
Dried yeast |
| 1 1/3 |
c |
Warm water |
| 3 3/4 |
c |
Unbleached all-purpose flour |
| 1 1/2 |
ts |
Salt |
| 20 |
|
Sage leaves, roughly chopped |
| 3 |
|
Red or yellow bell peppers |
| 3 |
md |
Red onions, thinly sliced |
| 1/4 |
c |
Olive oil |
| 4 |
md |
Ripe tomatoes, seeded & squeezed dry |
|
|
Basil leaves |
| 1 |
ts |
Salt |
INSTRUCTIONS
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 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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