Title: Focaccia Condita
Categories: Entree Ethnic Vegetarian
Yield: 3 Servings

DOUGH
1/4	ts	Dried yeast
1/2	c	Warm water
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, opt.
3	ts	Capers, optional
1 1/2	ts	Salt
		Olive oil
		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.

VAEIATION: 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.

Carol Field, "Italy in Small Bites"

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