Focaccia Rustica (Country Focaccia With Red Pepper Toppin Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cool briefly & then remove from the sheets & let cool on racks. Serve at room temperature.

Things You'll Need

  • 2md Garlic cloves, crushed
  • 2tb Olive oil
  • 2 1/2ts Dried yeast
  • 1 1/3c Warm water
  • 3 3/4c Unbleached all-purpose flour
  • 1 1/2ts Salt
  • 20ea Sage leaves, roughly chopped
  • 3ea Red or yellow bell peppers
  • 3md Red onions, thinly sliced
  • 1/4c Olive oil
  • 4md Ripe tomatoes, seeded &
  • -- squeezed dry
  • Basil leaves
  • 1ts Salt

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