Monday, August 29, 2011
Foccocia is an Italian flat bread. You can top it with herbs, or vegetables of your chose, like sun dried tomatoes, green or black olives, bell pepper rings, or my fav, roasted garlic.
2 Tablespoons yeast
18 oz, worm water ( 90° to 100°f not over 110°)
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/3 cup olive oil
flour (approximately 5 cups or 2 lbs.)
Start by pouring the worm water in a large mixing bowl. Add yeast and sugar and let stand until foaming. About 5 minutes. Add the salt and oil and enough flour to whisk in to a batter. Chang to a wooden spoon and begin adding flour a little at a time, to the side of the bowl, scraping with the wooden spoon away from the side and turning bowl while scraping and adding flour, until dough comes away from bowl, and is not sticky to tough. Turn on to a floured surface and knead for about 5 minutes. It will be soft, but firm. Roll out to 15" disk and place in a 16" dutch oven, or cut in half and roll out to 2 13" disks and place in 2 14" ovens, if you like a thinner bread. Let rise a little. With your finger tips press dimples all over the top. Drizzle olive oil over the bread, filling most of the dimples. Sprinkle with your fav herb, like Rosemary, thyme. Place over 14 charcoals. Cover and place about 18 charcoals on top. Bake for 30 minutes, Place veggies on top of bread and cover. Remove all heat from bottom, and place as many charcoals as you can on top to brown. About 5 to 10 minutes more. Remove from oven. Cut in squares and serve.