Thread: Breads
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Old May 5, 2006   #2
coronabarb
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Location: Roseburg, Oregon - zone 7
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Plum Tomato, Olive, and Oregano Focaccia
from Italian Cooking and Living

(This recipe isn't complete enough for me, so it will be edited in the future)

For dough:

2 tsps instant yeast
2 1/4 pounds flour
2 tbls salt
1/4 cup extra-virgin olive oil, plus extra

For topping:

4 plum tomatoes, thinly sliced
1 cup pitted black olives, halved
2 tsps dried oregano
1/2 cup extra-virgin olive oil
salt

Make the dough and allow it to rise until it has doubled according to the basic focaccia recipe.

Cut risen dough in 2 even pieces and place in 2 generously oiled 11" x 17" baking sheets. Push with your fingers until it extends to the sides of the sheets (you might need to wait 5 minutes for the dough to stretch easily).

Top the focaccia: Arrange tomatoes over dough in neat rows. Scatter olives between the rows of tomatoes, sprinkle with oregano, and drizzle with olive oil. Season very lightly with salt (the olives are salty). Let rise for 45 minutes. Meanwhile, preheat the oven to 475°.

Bake focaccias on bottom rack of oven for 25 minutes, or until golden and still a little soft; cut focaccias into wedges and serve hot, warm, or at room temperature. Makes 2 focaccias.

If you like, scatter 1/2 pound of cubed mozzarella over focaccia after baking for 15 minutes; bake 10 more minutes, or until the crust is golden and mozzarella has melted, and serve hot.

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