Focaccia rustica(country focaccia with red p

 
               FOCACCIA RUSTICA (COUNTRY FOCACCIA WITH RED P
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Appetizers                       Italian
                 Snacks                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DOUGH-----
    2       md           Garlic cloves, crushed
    2       tb           Olive oil
    2 1/2   ts           Dried yeast
    1 1/3   c            Warm water
    3 3/4   c            Unbleached all-purpose flour
    1 1/2   ts           Salt
   20       ea           Sage leaves, roughly chopped
                         -----TOPPING-----
    3       ea           Red or yellow bell peppers
    3       md           Red onions, thinly sliced
      1/4   c            Olive oil
    4       md           Ripe tomatoes, seeded &
                         -- squeezed dry
                         Basil leaves
    1       t            Salt
 
   Warm the garlic cloves in the olive oil over low heat
   until the garlic begins to brown.  Discard the garlic
   & let the oil cool.  Meanwhile whisk the yeast into
   the water & let proof for 10 minutes.  Add the cooled
   olive oil.  Stir in the salt, flour & herbs & mix
   well.  Knead by hand for 6 to 8 minutes.  Place dough
   into a lightly oiled bowl, cover & let rise until
   doubled. Divide the dough in half & set each piece on
   an oiled 10 1/2" X 15 1/2" baking sheet  Stretch the
   dough to cover as much of the sheet as possible. Cover
   & let it relax for 15 minutes.  Dimple & stretch the
   dough some more.  Let rise until it is puffy, about 50
   minutes. While it is risng, roast, peel & slice the
   peppers into thin strips. Saute the onions in the 1/4
   c olive oil over very low heat for 20 to 25 minutes
   until they are soft & limp. Preheat the oven to 400F.
   Lightly dip your fingers into the remaining olive oil
   & dimple the tops of the dough.  Divide the vegetables
   evenly in half & distribute them over the focacce.
   Sprinkle with badil & salt  Bake for 25 to 30 minutes
   until the dough is crispy on the edges.  Cool briefly
   & then remove from the sheets & let cool on racks.
   Serve at room temperature.
  
 
 
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