*  Exported from  MasterCook  *
                              FOCACCIA CONDITA
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Main Dish                        Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
   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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