This is fabulous- crisp and really tasty! here's the recipe
Focaccia Mediterranea
Source: La Cucina Italiana
2 ¼ Cups flour, plus more for kneading- I didn’t use more
1 pkg. Dry yeast
1/8 tsp. sugar
¾ cup warm water
1 yellow pepper
1 small onion, thinly sliced
4 tbsp. evoo plus more for pan
4 cups rough chop escarole heart (I used red and green chard ‘cause that’s what I had in the garden)
3 tbsp fine chop flat leaf parsley
7 oz provolone cut into ½ inch cubes
1 large tomato cut into ½ inch slices
1 tsp. dried oregano
10 inch square baking pan.
In a lg bowl, whisk together flour, yeast, ½ tsp salt and sugar. Add water and mix together with clean hands to combine (I used the KA)
Knead 8 min. or until smooth (KA again) Dough will be sticky
Return to bowl and cover bowl with damp clean dish towel. Let rise in a warm place (back porch=90°) until double. About 1 hour.
Char pepper until skin is blackened and blistered. Transfer to bowl and cover with plastic wrap for 15 min.
In large skillet combine onion and 3 tbsp oil; cook over med. heat stirring occasionally until onion is softened, about 4 min. Stir in escarole (or chard) and parsley and cook, covered, until escarole is tender about 3 min. Remove from heat and stir in 1/8 tsp. salt.
Generously oil baking pan. Roll out 2/3 of dough to approx. 11x11 inches. Fit into pan pressing into corners and edges.
Rub skin off pepper, discard core and seeds. Cut pepper into 1 inch pieces.
Cover dough with escarole and cheese. Roll out remaining doufh and cover filling, pinching edges of the 2 doughs together to seal.
Whisk together remaining tbsp. of oil with 1 ½ tsp. water and 1/8 tsp salt. Arrange tomato and pepper on top and sprinkle with oregano. Cover with damp dishtowel and let rise 1 hour.
Heat oven to 450°. Bake foccacia rotating pan once halfway theough until top and underside are golden, about 30 min.
Using a spatula, loosen focaccia from pan and transfer to wire rack to cool slightly (I left it in the pan) Cut into pieces and serve warm or at room temp.
8 servings
