----- 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  Water; warm
      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    Green onions; white part,
           -trimmed & sliced (optional)
      3 ts Capers (optional)
  1 1/2 ts Salt
      1    Olive oil
      1    Corn meal

  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 three 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 450 F.  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 corn meal.  Cover & let rise for 2 hours.  Bake at 450 F until
  hollow when tapped.  Makes 3 loaves.

  Carol Field, "Italy in Small Bites"

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