Recipe - Foccace Capriciose

1 1/3 cup Warm water; (about 110
degrees)
3 ounce Olive oil; (6 tablespoons)
2 pack Yeast; (dry or compressed)
One half teaspoon Salt
4 cup Bread flour
One fourth cup Olive oil to finish

OPTIONAL TOPPINGS

TOPPING 1
One fourth cup Whipping cream
One half pound Gorgonzola cheese; (or
Roquefort, Stilton)
One half teaspoon Dried thyme
One half teaspoon Dried mint

TOPPING 2
1 tablespoon Fresh rosemary; finely
chopped
One half teaspoon Salt
One half teaspoon Ground black pepper

TOPPING 3
2 tablespoon Kosherstyle flaked salt
12 Fresh basil leaves; chopped

TOPPING 4
3 tablespoon Tomato paste
2 tablespoon Red wine
1 teaspoon Each; dried oregano and
dried basil
1 teaspoon Salt
1 teaspoon Ground pepper

TOPPING 5
One half cup Onions; chopped and sauteed
in oil
One half cup Bell peppers; chopped and
sauteed in oil
1 teaspoon Salt
One half teaspoon Ground pepper

TOPPING 6
1 tablespoon Salt
1 tablespoon Ground pepper
2 tablespoon Grated parmesan or pecorino
cheese
2 tablespoon Finely minced ham
One fourth cup Finely shredded fontina or
mozzarella cheese

These are called "capricious" in Italian because there are no firm
commandments about toppings. The oil incorporated into the dough is what
gives the finished product such a wonderful chewiness and flavor.
Ingredients: about two pounds of dough

Method: In the bowl of a mixer, pour in the water, oil and yeast. After
about a minute, add the salt and the flour and with the dough hook, knead
at medium speed for 7 to 10 minutes, until the dough is shiny and smooth.
Put into a greased bowl, cover with plastic wrap and put into a warm place
(80 degrees) to rise until doubled in size, up to 2 hours. After dough has
risen, punch down and divide into two pieces. Oil lightly two 12 inch round
pizza pans, roll out the dough to fit, stretching and pushing as needed.
Poke gently all over the top with fingertips to leave little dents and
pierce through with a fork about an inch apart all over the dough. Cover
and let rise to about one inch thick. Preheat oven to 400. Add toppings of
choice, trickle One fourth cup oil over top and bake for about 30 minutes or until
top and bottom are a rich golden brown. Serve hot or at room temperature.

Here are some optional ingredients either to scatter over top for either
bread or potato dough. These quantities are for one foccacia. Sprinkle
over, then gently push them into the bread with fingertips, finally,
trickle the oil over and bake.

Combine the following and spread evenly over the dough

Posted to FOODWINE Digest by Bob Pastorio pastorio@RICA.NET on Feb 19,
1998