Focaccia Condita Recipe

Home : Contact


Recipe Categories:
Italian; Main Dish; Vegetarian


You are viewing:
Focaccia Condita Recipe

 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.




Focaccia Condita

 

Ingredients


DOUGH

1/4 tsp dried yeast
1/2 cup warm water
3 cup water, room temperature
3/4 cup durum flour biga, see recipe
7 1/2 cup durum flour
1 tbsp salt

TOPPING FOR 3 PIZZE

3 3/4 tsp oregano, chopped
6 tbsp olive oil
2 large juicy tomatoes
3 each green onions, white part, - trimmed, & sliced, opt.
3 tsp capers, optional
1 1/2 tsp salt
1 olive oil
1 cornmeal



 

Preparation

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.

 

 

Servings: 3

 

 

 

 


 

Focaccia Condita Recipe brought to you by Recipes 4U