Focaccia Condita
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- Cornmeal
- -----DOUGH-----
- 1 1/2 ts Salt
- 3 3/4 ts Oregano, chopped
- 1/4 ts Dried yeast
- 3 ts Capers, optional
- 6 tb Olive oil
- 1/2 c Warm water
- 3/4 c Durum flour biga, see recipe
- 3 c Water, room temperature
- 3 ea Green onions, white part, -- trimmed & sliced, opt.
- 7 1/2 c Durum flour
- Olive oil
- 1 tb Salt
- -----TOPPING FOR 3 PIZZE-----
- 2 lg Juicy tomatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Stir yeast into warm water in a mixing bowl & let proof for 10 minutes. Add the 3 c water & squeeze the biga into the flour through your fingers. Whisk in the flour & the salt, 1/2 c at a time until the dough becomes too thick to whisk. Using your hands, continue to mix until a dough is formed. Set it on a floured surface & knead 13 to 15 minutes until smooth & elasticy. Set dough in a large, lightly oiled bowl, cover tightly & leave to rise in a cool spot until tripled, 8 hours. Shape dough by turning out onto a floured surface & divide into 3 pieces. Shape each piece into a rough ball. Oil 3 14″ or 15″ pizza pans & stretch each ball of dough to cover (or roll with a rolling pin). If the dough resists, allow it to rest for a few minutes before resuming. You will need a 1″ rim on each dough base. The dough can be left for up to an hour before being topped. Sprinkle the oregano over the dough & drizzle on the oil, spreading it over the top. Squeeze the tomato chunks right on top of the dough & scatter the rest on top. Add green onions & capers. Finish by sprinkling salt over. Preheat oven to 450F. Bake pizze until the crusts are golden, 20 to 25 minutes. Brush edges with oil & serve hot. VARIATION: Shape dough into 3 rounds & place on oiled baking sheets sprinkled with cornmeal. Cover & let rise for 2 hours. Bake at 450F until hollwo when tapped. Makes 3 loaves.
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon
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Rolling pin