Focaccia rustica (country focaccia with red pepper toppin Recipe

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Focaccia rustica (country focaccia with red pepper toppin

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Categories:	Appetizers, Italian, Western European	Rating:	0
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Ingredients:

		DOUGH
2	med	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	each	Sage leaves, roughly chopped
		TOPPING
3	each	Red or yellow bell peppers
3	med	Red onions, thinly sliced
1/4	cup	Olive oil
4	med	Ripe tomatoes, seeded &
		-- squeezed dry
		Basil leaves
1	tsp	Salt

Procedures:

1	Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown.
2	Discard the garlic & let the oil cool.
3	Meanwhile whisk the yeast into the water & let proof for 10 minutes.
4	Add the cooled olive oil.
5	Stir in the salt, flour & herbs & mix well.
6	Knead by hand for 6 to 8 minutes.
7	Place dough into a lightly oiled bowl, cover & let rise until doubled.
8	Divide the dough in half & set each piece on an oiled 10 ? x 15 ? baking sheet stretch the dough to cover as much of the sheet as possible.
9	Cover & let it relax for 15 minutes.
10	Dimple & stretch the dough some more.
11	Let rise until it is puffy, about 50 minutes.
12	While it is rising, roast, peel & slice the peppers into thin strips.
13	Saute the onions in the ?c olive oil over very low heat for 20 to 25 minutes until they are soft & limp.
14	Preheat the oven to 400°F.
15	Lightly dip your fingers into the remaining olive oil & dimple the tops of the dough.
16	Divide the vegetables evenly in half & distribute them over the focacce.
17	Sprinkle with basil & salt bake for 25 to 30 minutes until the dough is crispy on the edges.
18	Cool briefly & then remove from the sheets & let cool on racks.
19	Serve at room temperature.
20	Carol field, "italy in small bites