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  Recipe Home » Appetizers » Focaccia Rustica (Country Focaccia W/ Red Pep
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  Focaccia Rustica (Country Focaccia W/ Red Pep
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 259
Ingredients:

MMMMMDOUGH

2 medium Garlic cloves, crushed
2 tbsp Olive oil
2 1/2 tsp Dried yeast
1 1/3 cup Warm water
3 3/4 cup Unbleached all-purpose flour
1 1/2 tsp Salt
20 Sage leaves, roughly chopped

MMMMMTOPPING

3 Red or yellow bell peppers
3 medium Red onions, thinly sliced
1/4 cup Olive oil
4 medium Ripe tomatoes, seeded & - squeezed dry
Basil leaves
1 tsp Salt
Instructions:
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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