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Foccacia w/Roasted Bell Pepper Topping (P, TNT)
Source: "Italy in Small Bites," by Carol Field
Yield: 2 loaves

2 cloves garlic, crushed
2 tablespoons olive oil
2-1/2 teaspoons dry yeast
1-1/3 cups warm water
3-3/4 cups all-purpose flour
1-1/2 teaspoons salt
20 fresh sage leaves, roughly chopped

3 medium red or yellow bell peppers
3 medium red onions, thinly sliced
1/4 cup olive oil
4 medium ripe tomatoes (see note) seeded and squeezed dry
Basil leaves
1 teaspoon salt

Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown. Discard the garlic and let the oil cool.

Meanwhile, whisk the yeast into the water and let proof for 10 minutes. Add the cooled olive oil. Stir in the salt, flour and herbs; mix well. Knead by hand for 6 to 8 minutes. Place dough into a lightly oiled bowl; cover and let rise until doubled.

Divide the dough in half and set each piece on an oiled 10-1/2"x15-1/2" baking sheet. Stretch the dough to cover as much of the sheet as possible. Cover and let it relax for 15 minutes. Dimple and stretch the dough some more. Let rise until it is puffy, about 50 minutes.

While dough is rising, roast, peel and slice the peppers into thin strips. Sauté the onions in the 1/4 cup of olive oil over very low heat for 20 to 25 minutes until they are soft and limp.

Preheat oven to 400°F. Lightly dip your fingers into the remaining olive oil and dimple the tops of the dough. Divide the vegetables evenly in half and distribute them over the foccacia. Sprinkle with basil and salt.

Bake for 25 to 30 minutes until the dough is crispy on the edges. Cool briefly and then remove from the baking sheets and let cool on racks. Serve warm or at room temperature.

Poster's Notes:
If fresh tomatoes are not in season, you can use good quality canned tomatoes, drained, seeded and squeezed dry.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A