Anyone who has ever been to the Rascia house has had our specialty - home made Focaccia. You probably also know that my dad is allergic to measuring cups, so no one has ever had any idea how to make these things.
Well, the last time he made it, I interrupted every step to attempt to quantify ingredients and processes. I'll probably have to test it out and adjust it later (mostly because my notes were completely illegible) but here it is for now.
Approximate Prep Time: All night, plus cleaning it all up.
Also, this recipe pretty much uses an entire bottle of olive oil.
Dough
2 cups water (~110 degrees)
1/4 cup corn oil
1/4 cup olive oil
2 Tbsp salt
1 Tbsp corn meal
2 packets yeast
4 cups flour
Seasoned Tomato Mix
4 tomatoes
2 Tbsp dried basil
1 Tbsp italian seasoning
1 Tbsp salt
1 Tbsp pepper
1 Tbsp garlic powder
2 green bell peppers (optional)
1/4 cup olive oil
More ingredients
1/2 cup olive oil mixed with 1/2 cup water
Corn meal, to spread
More olive oil
Yield: 3 focaccias
Directions
1. Mix all dough ingredients in a bowl except flour. Add flour little by little. After about 3 cups, place dough on countertop and knead for approximately 10 minutes, adding flour as needed. You'll know it's done when the dough is shiny and smooth.
2. Grease bottom of a bowl with olive oil, place the dough on top, cover and let raise for 45 minutes in a warm place.
3. Meanwhile, make the seasoned tomato mix. If using bell peppers, julienne and saute the peppers with olive oil, garlic powder and water until cooked through. Rough chop the tomatoes, add spices and oil and let marinate.
4. Pull out the dough. Knead for another 5-10 minutes. Roll into a log and cut into 3 equal portions.
5. Grease three cake pans (around 10-12") with olive oil. Coat with corn meal (about 2 Tbsp per pan). Place each dough ball in a pan and spread to the edges. Stud the dough with the tomatoes and peppers, reserving the leftover juice. Cover and let rest another 30 minutes.
6. Heat oven to 350 degrees. Cook for 20-25 minutes, or until fluffy on top and crispy on the bottom.
7. Immediately after pulling the focaccias out of the oven, sprinkle the reserved tomato juice and olive oil-water mix liberally over the focaccias. Remove from pans and you're done!
