Try this Focaccia Rustica (Country Focaccia) recipe, or contribute your own.

Still searching for what to cook ?

Name: Focaccia Rustica (Country Focaccia)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 tb olive oil; 1 1/3 c Warm water; 1 1/2 ts Salt; 4 md Ripe tomatoes, seeded &; 2 1/2 ts Dried yeast; 1 ts Salt; Basil leaves; 3 3/4 c Unbleached all-purpose flour; 2 md Garlic cloves, crushed; 20 Sage leaves, roughly chopped; 3 md Red onions, thinly sliced; 1/4 c olive oil; 3 Red or yellow bell peppers

Find the most delicious recipes here

INGREDIENTS

2 tb olive oil
1 1/3 c Warm water
1 1/2 ts Salt
4 md Ripe tomatoes, seeded &
TOPPING
2 1/2 ts Dried yeast
1 ts Salt
squeezed dry
Basil leaves
3 3/4 c Unbleached all-purpose flour
DOUGH
2 md Garlic cloves, crushed
20 Sage leaves, roughly chopped
3 md Red onions, thinly sliced
1/4 c olive oil
3 Red or yellow bell peppers

INSTRUCTIONS

Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown. Discard the garlic & let the oil cool. Meanwhile whisk the yeast into the water & let proof for 10 minutes. Add the cooled olive oil. Stir in the salt, flour & herbs & mix well. Knead by hand for 6 to 8 minutes. Place dough into a lightly oiled bowl, cover & let rise until doubled. Divide the dough in half & set each piece on an oiled 10 1/2" X 15 1/2" baking sheet Stretch the dough to cover as much of the sheet as possible. Cover & let it relax for 15 minutes. Dimple & stretch the dough some more. Let rise until it is puffy, about 50 minutes. While it is risng, roast, peel & slice the peppers into thin strips. Saute the onions in the 1/4 c olive oil over very low heat for 20 to 25 minutes until they are soft & limp. Preheat the oven to 400F. Lightly dip your fingers into the remaining olive oil & dimple the tops of the dough. Divide the vegetables evenly in half & distribute them over the focacce. Sprinkle with badil & salt Bake for 25 to 30 minutes until the dough is crispy on the edges. Cool briefly & then remove from the sheets & let cool on racks. Serve at room temperature.

NOTES

Alert editor

Focaccia Rustica (Country Focaccia)

2 tb olive oil
1 1/3 c Warm water
1 1/2 ts Salt
4 md Ripe tomatoes, seeded &
 TOPPING
2 1/2 ts Dried yeast
1 ts Salt
 squeezed dry
 Basil leaves
3 3/4 c Unbleached all-purpose flour
 DOUGH
2 md Garlic cloves, crushed
20 Sage leaves, roughly chopped
3 md Red onions, thinly sliced
1/4 c olive oil
3 Red or yellow bell peppers

Warm the garlic cloves in the olive oil over low heat until the garlic  begins to brown.  Discard the garlic & let the oil cool. Meanwhile whisk  the yeast into the water & let proof for 10 minutes. Add the cooled olive  oil.  Stir in the salt, flour & herbs & mix well. Knead by hand for 6 to 8  minutes.  Place dough into a lightly oiled bowl, cover & let rise until  doubled. Divide the dough in half & set each piece on an oiled 10 1/2" X 15  1/2" baking sheet  Stretch the dough to cover as much of the sheet as  possible. Cover & let it relax for 15 minutes. Dimple & stretch the dough  some more.  Let rise until it is puffy, about 50 minutes. While it is  risng, roast, peel & slice the peppers into thin strips. Saute the onions  in the 1/4 c olive oil over very low heat for 20 to 25 minutes until they  are soft & limp. Preheat the oven to 400F. Lightly dip your fingers into  the remaining olive oil & dimple the tops of the dough. Divide the  vegetables evenly in half & distribute them over the focacce. Sprinkle with  badil & salt  Bake for 25 to 30 minutes until the dough is crispy on the  edges.  Cool briefly & then remove from the sheets & let cool on racks.  Serve at room temperature.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Focacce (267g)
Recipe Makes: 2 Focacce

Calories: 766
Calories from Fat: 111 (14%)

Amt Per Serving		% DV

	Total Fat 12.4g	16 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 11.1mg		0 %
Potassium 399.7mg		11 %
Total Carbohydrate 141.2g		42 %
	Dietary Fiber 8g	32 %
	Sugars, other 133.3g
Protein 21.2g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 766

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe