----- Now You're Cooking! v4.64 [Meal-Master Export Format]
 
       Title: Focaccia Condita
  Categories: ethnic, main dish, vegetarian
       Yield: 3 servings
 
 ------------------------------------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
       1    olive oil
       1    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.
 
   VAEIATION: 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.
 
   Carol Field, “Italy in Small Bites”
 
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