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FOCACCIA CONDITA
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Main Dish Italian
Vegetarian
Amount Measure Ingredient -- Preparation Method
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-----DOUGH-----
1/4 ts Dried yeast
1/2 c Warm water
3 c Water, room temperature
3/4 c Durum flour biga, see recipe
7 1/2 c Durum flour
1 tb Salt
-----TOPPING FOR 3 PIZZE-----
3 3/4 ts Oregano, chopped
6 tb Olive oil
2 lg Juicy tomatoes
3 ea Green onions, white part,
-- trimmed & sliced, opt.
3 ts Capers, optional
1 1/2 ts Salt
Olive oil
Cornmeal
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.
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