Focaccia Condita
main dish
----DOUGH----
1/4 teaspoon dried yeast
1/2 cup warm water
3 cup water, room temperature
3/4 cup durum flour biga, see recipe
7 1/2 cup durum flour
1 tablespoon salt
----TOPPING FOR 3 PIZZE----
3 3/4 teaspoon oregano, chopped
6 tablespoon olive oil
2 large juicy tomatoes
3 each green onions, white part, - trimmed; & sliced, opt.
3 teaspoon capers, optional
1 1/2 teaspoon 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. VARIATION: 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.
Yield: 3 pizze
