For tomato paste
1/4 cup dried tomatoes in oil, drained, reserving 1 tablespoon oil
1/4 cup pine nuts, toasted golden
3 tablespoons freshly grated Parmesan
For marinated peppers
2 red bell peppers, quick-roasted and peeled
2 yellow bell peppers, quick-roasted and peeled
2 garlic cloves, minces
1/3 cup extra-virgin olive oil
1/2 tablespoon fresh thyme leaves
1 recipe Olive Focaccia dough
2 tablespoons fresh thyme leaves
Make tomato paste: In a small food processor purée tomatoes, reserved tablespoon oil, pine nuts, and Parmesan until smooth. Tomato paste may be made 1 week ahead and chilled, covered.
Prepare Peppers:
Broiler method:
Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers,skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers.
Gas stove method:
Lay whole peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skin are blackened, 6 to 8 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs.
Cut roasted peppers into 1-inch-long thin strips. In a small bowl stir together peppers, garlic, oil, and thyme and season with salt and pepper. Marinate peppers at room temperature, covered, at least 3 hours. Peppers may be prepared 1 week ahead and chilled, covered.
Preheat oven to 375°F. and lightly oil 2 large baking sheets.
On a lightly floured surface with a floured rolling pin roll out dough into a 16-inch round (1/8 inch thick). Cut out 36 rounds with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheets. Spoon about 3/4 teaspoon tomato paste onto each round and top with about 12 tablespoon marinated peppers. Sprinkle hors d'oeuvres with thyme.
Bake hors d'oeuvres in batches in middle of oven 16 minutes, or until rounds are pale golden, and cool on a rack. Hors d'oeuvres may be made 1 day ahead, cooled completely, and chilled, covered, or 1 month ahead and frozen. Brig hors d'oeuvres to room temperature and heat in a 300°F. oven 10 minutes before serving.
Serves about 36 hors d'oeuvres.
Gourmet January 1997
OLIVE FOCACCIA DOUGH
3/4 cup warm water (105°F.-115°F.)
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 1/4 to 2 1/2 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 tablespoons chopped pitted Kalamata or other brine-cured black olives
In bowl of a standing electric mixer fitted with dough hook stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. Stir in 2 1/4 cups flour, salt, pepper, oil, and olives and knead dough, scraping down dough hook occasionally and adding enough of remaining 1/4 cup flour to form a soft, slightly sticky dough, about 3 minutes.
Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes. Dough may be made 1 day ahead and chilled in bowl, covered with plastic wrap.
1/4 cup dried tomatoes in oil, drained, reserving 1 tablespoon oil
1/4 cup pine nuts, toasted golden
3 tablespoons freshly grated Parmesan
For marinated peppers
2 red bell peppers, quick-roasted and peeled
2 yellow bell peppers, quick-roasted and peeled
2 garlic cloves, minces
1/3 cup extra-virgin olive oil
1/2 tablespoon fresh thyme leaves
1 recipe Olive Focaccia dough
2 tablespoons fresh thyme leaves
Make tomato paste: In a small food processor purée tomatoes, reserved tablespoon oil, pine nuts, and Parmesan until smooth. Tomato paste may be made 1 week ahead and chilled, covered.
Prepare Peppers:
Broiler method:
Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers,skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers.
Gas stove method:
Lay whole peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skin are blackened, 6 to 8 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs.
Cut roasted peppers into 1-inch-long thin strips. In a small bowl stir together peppers, garlic, oil, and thyme and season with salt and pepper. Marinate peppers at room temperature, covered, at least 3 hours. Peppers may be prepared 1 week ahead and chilled, covered.
Preheat oven to 375°F. and lightly oil 2 large baking sheets.
On a lightly floured surface with a floured rolling pin roll out dough into a 16-inch round (1/8 inch thick). Cut out 36 rounds with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheets. Spoon about 3/4 teaspoon tomato paste onto each round and top with about 12 tablespoon marinated peppers. Sprinkle hors d'oeuvres with thyme.
Bake hors d'oeuvres in batches in middle of oven 16 minutes, or until rounds are pale golden, and cool on a rack. Hors d'oeuvres may be made 1 day ahead, cooled completely, and chilled, covered, or 1 month ahead and frozen. Brig hors d'oeuvres to room temperature and heat in a 300°F. oven 10 minutes before serving.
Serves about 36 hors d'oeuvres.
Gourmet January 1997
OLIVE FOCACCIA DOUGH
3/4 cup warm water (105°F.-115°F.)
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 1/4 to 2 1/2 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 tablespoons chopped pitted Kalamata or other brine-cured black olives
In bowl of a standing electric mixer fitted with dough hook stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. Stir in 2 1/4 cups flour, salt, pepper, oil, and olives and knead dough, scraping down dough hook occasionally and adding enough of remaining 1/4 cup flour to form a soft, slightly sticky dough, about 3 minutes.
Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes. Dough may be made 1 day ahead and chilled in bowl, covered with plastic wrap.
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