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Title: Mediterranean Roasted Vegetable Foccacia+
Categories: Italian Bread Breadmaker
Yield: 12 Servings
| 2 | ts | Yeast |
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Sugar |
| 1 1/2 | ts | Salt |
| 1 | c | Lukewarm water |
| 6 | tb | Olive oil -for the topping-- |
| 1/2 | c | Olive oil |
| 2 1/2 | lb | Cherry or plum tomatoes; Cherry tomatoes cut in half Plum to |
| 1 1/2 | lb | Green bell peppers or a mixture of green and red sweet peppe |
| 1 1/2 | lb | Onions, cut in 1" pieces finishing the Foccacia-- |
| 1 | ts | Basil, dried |
| 1/2 | ts | Salt |
| 1 | tb | Olive oil |
DOUGH:
Place all the ingredients in the machine; set the program for manual, dough or basic dough, and press start. Check the dough 10 minutes before the end of the second kneading cycle; it should be a smooth, sticky ball. Adjust the consistancy with flour or water as necessary.
TOPPING:
Divide the olive oil between 2 large flat baking pans. Place the vegetables in a single layer, in the 2 prepared pans. Put the pans in a preheated 300 degree oven and bake the vegetables for 1 1/2 to 2 hours, or until they're golden brown but haven't yet begun to turn black (you'll need to watch the onions more closely than the tomatoes or the peppers.) Remove the pans from the oven and allow the vegetables to cool to lukewarm.
FINISHING THE FOCCACIA:
When the machine has completed its cycle, transfer the dough to a lightly oiled work surface. Roll or pat into a large rectangle, about 17 x 12" or the equivalent. Transfer the dough to a large, lightly reased cookie sheet or other flat pan. Let it rest for 10 minutes, then pat it back to its original shape and size ifit's shrunk.
You should have about 4 cups of oven-dried vegetables; layer them evenly on the dough. Sprinkle them with the basil and salt, then drizzle with the olive oil. Shape the edges with lightly greased plastic wrap and allow it to rise for 40 minutes or until it's puffy>
Bake the Foccacia in a preheated 425 degree oven for 15 minutes, or until the crust is golden brown. Remove it from the oven, transfer it from the pan to a wire rack, and allow it to rest for 10 minutes or until it's cool enough to handle. Cut into 4 X 4" squares and serve.
The cutting of the Foccacia is easier with a sturdy pair of kitchen shears than with a pizza cutter or a knife because of the chunky vegetables.
From "Pizza, Foccacia, Flat, and Filled Breads From Your Bread Machine Every Time" by Lora Brody
MMstr'd by Mary Riemerman From: Mary Riemerman Date: 05 Nov 97
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