INGREDIENTS

INSTRUCTIONS

In the bowl of an electric mixer fitted with the paddle attachment proof
the yeast with the sugar in the water for 5 minutes, or until the mixture
is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and
combine the dough well. With the dough hook knead the dough for 2 minutes,
or until it is soft and slightly sticky. Transfer the dough to a lightly
floured surface and knead in the pepperoni, the pepper, and the oregano
until they are incorporated thoroughly. Form the dough into a ball,
transfer it to an oiled bowl, and turn it to coat it with the oil. Let the
dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or
until it is double in bulk. The dough may be made up to this point, punched
down, and kept, covered and chilled, overnight. Let the dough return to
room temperature before proceeding with the recipe. Press the dough evenly
into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it
rise, covered loosely, in a warm place for 1 hour, or until it is alm ost
double in bulk.
Dimple the dough, making 1/4-inch-deep indentations with your fingertips,
brush it with the remaining 2 tablespoons oil, and sprinkle it with the
coarse salt. Bake the focaccia in the bottom third of a preheated 400F.
oven, covering it with foil if the pepperoni begins to burn, for 35 to 45
minutes, or until it is golden brown, let it cool in the pan on a rack, and
serve it warm or at room temperature.
Gourmet December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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