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Time in Italy, we were introduced to the two- or three-ingredient quality of an European sandwich.
In Tuscany, we ended up in a nonmodern townsfolk called San Gimignano. It was a last-minute turn that our relative Kim had engaged. Spell I commonly dislike tour groups (see here for booming protest of said dislike), this actually revolved out to be a truly excitable and loose way to go beyond the municipality of Florence for a day without too much beset.
For the focaccia:
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon salt
- 1 cup extra virgin olive oil, divided
For the toppings:
- Soppressata
- Pecorino romano
- artichoke hearts
- roasted red peppers
- tomatoes
- basil
- salt and pepper
Instructions :
- Amalgamate the warmed facility, leaven, and dulcify in a measure cup and let rest at way temperature for 15 transactions, until frothy. In the bowl of a mixer fitted with a dough crotchet, affect unitedly the leavening salmagundi, flour, briny, and ½ cup olive oil until a dough forms. Figure the mixer to knead the dough for 6 proceedings on matter intensify until glossy, adding a watering of actor flour if obligatory.
- Transplant the dough to an oiled bowl, covert with a wet kitchen towel, and estimate to increase until twofold in size, nigh 1 time. Add the remaining ½ cup olive oil to a rimmed form pan. Cover out the dough on the pan until it completely covers the rise of it. Sort sure all of the dough is coated in oil, and travel the dough out with your fingers, making holes in the dough as you go (the dough give rising again, and turn in those holes).
- Tolerate the dough to ascend again, for an hour. Preheat the oven to 425 degrees F. Bake for 25-30 transactions, until auspicious brownish. Afford to precooled.
- Slice up the focaccia and revel with all your toppings!
