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Name: Foccace Capriciose
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Each; dried oregano and; 2 tb Grated parmesan or pecorino; 3 oz Olive oil; (6 tablespoons); 1/2 ts Ground pepper; 2 tb Kosher-style flaked salt; 1/2 ts Salt; 4 c Bread flour; 1 ts Salt; 1 tb Ground pepper; 1 1/3 c Warm water; (about 110; 1/4 c Whipping cream; 12 Fresh basil leaves; chopped; 1/2 ts Dried thyme; 1/2 ts Salt; 1/4 c Finely shredded fontina or; 1/2 c Onions; chopped and sauteed; 2 pk Yeast; (dry or compressed); 1/4 c Olive oil to finish; 1/2 ts Dried mint; 2 tb Red wine; 1 ts Salt; 1/2 c Bell peppers; chopped and; 1 tb Salt; 1 tb Fresh rosemary; finely; 1/2 ts Black Pepper ground; 1/2 lb Gorgonzola cheese; (or; 2 tb Finely minced ham; 1 ts Ground pepper; 3 tb Tomato paste

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INGREDIENTS

1 ts Each; dried oregano and
TOPPING 6
2 tb Grated parmesan or pecorino
3 oz Olive oil; (6 tablespoons)
TOPPING 5
1/2 ts Ground pepper
TOPPING 1
2 tb Kosher-style flaked salt
1/2 ts Salt
4 c Bread flour
OPTIONAL TOPPINGS
1 ts Salt
1 tb Ground pepper
1 1/3 c Warm water; (about 110
1/4 c Whipping cream
12 Fresh basil leaves; chopped
1/2 ts Dried thyme
1/2 ts Salt
1/4 c Finely shredded fontina or
TOPPING 4
1/2 c Onions; chopped and sauteed
2 pk Yeast; (dry or compressed)
1/4 c Olive oil to finish
1/2 ts Dried mint
2 tb Red wine
1 ts Salt
TOPPING 3
1/2 c Bell peppers; chopped and
1 tb Salt
1 tb Fresh rosemary; finely
1/2 ts Black Pepper ; ground
1/2 lb Gorgonzola cheese; (or
TOPPING 2
2 tb Finely minced ham
1 ts Ground pepper
3 tb Tomato paste

Servings

INSTRUCTIONS

These are called "capricious" in Italian because there are no firm commandments about toppings. The oil incorporated into the dough is what gives the finished product such a wonderful chewiness and flavor. Ingredients: about two pounds of dough Method: In the bowl of a mixer, pour in the water, oil and yeast. After about a minute, add the salt and the flour and with the dough hook, knead at medium speed for 7 to 10 minutes, until the dough is shiny and smooth. Put into a greased bowl, cover with plastic wrap and put into a warm place (80 degrees) to rise until doubled in size, up to 2 hours. After dough has risen, punch down and divide into two pieces. Oil lightly two 12 inch round pizza pans, roll out the dough to fit, stretching and pushing as needed. Poke gently all over the top with fingertips to leave little dents and pierce through with a fork about an inch apart all over the dough. Cover and let rise to about one inch thick. Preheat oven to 400. Add toppings of choice, trickle 1/4 cup oil over top and bake for about 30 minutes or until top and bottom are a rich golden brown. Serve hot or at room temperature. Here are some optional ingredients either to scatter over top for either bread or potato dough. These quantities are for one foccacia. Sprinkle over, then gently push them into the bread with fingertips, finally, trickle the oil over and bake. Combine the following and spread evenly over the dough Posted to FOODWINE Digest by Bob Pastorio on Feb 19, 1998

NOTES

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Foccace Capriciose

1 ts Each; dried oregano and
 TOPPING 6
2 tb Grated parmesan or pecorino
3 oz Olive oil; (6 tablespoons)
 TOPPING 5
1/2 ts Ground pepper
 TOPPING 1
2 tb Kosher-style flaked salt
1/2 ts Salt
4 c Bread flour
 OPTIONAL TOPPINGS
1 ts Salt
1 tb Ground pepper
1 1/3 c Warm water; (about 110
1/4 c Whipping cream
12 Fresh basil leaves; chopped
1/2 ts Dried thyme
1/2 ts Salt
1/4 c Finely shredded fontina or
 TOPPING 4
1/2 c Onions; chopped and sauteed
2 pk Yeast; (dry or compressed)
1/4 c Olive oil to finish
1/2 ts Dried mint
2 tb Red wine
1 ts Salt
 TOPPING 3
1/2 c Bell peppers; chopped and
1 tb Salt
1 tb Fresh rosemary; finely
1/2 ts Black Pepper ground
1/2 lb Gorgonzola cheese; (or
 TOPPING 2
2 tb Finely minced ham
1 ts Ground pepper
3 tb Tomato paste

These are called "capricious" in Italian because there are no firm  commandments about toppings. The oil incorporated into the dough is what  gives the finished product such a wonderful chewiness and flavor.  Ingredients: about two pounds of dough    Method: In the bowl of a mixer, pour in the water, oil and yeast. After  about a minute, add the salt and the flour and with the dough hook, knead  at medium speed for 7 to 10 minutes, until the dough is shiny and smooth.  Put into a greased bowl, cover with plastic wrap and put into a warm place  (80 degrees) to rise until doubled in size, up to 2 hours. After dough has  risen, punch down and divide into two pieces. Oil lightly two 12 inch round  pizza pans, roll out the dough to fit, stretching and pushing as needed.  Poke gently all over the top with fingertips to leave little dents and  pierce through with a fork about an inch apart all over the dough. Cover  and let rise to about one inch thick. Preheat oven to 400. Add toppings of  choice, trickle 1/4 cup oil over top and bake for about 30 minutes or until  top and bottom are a rich golden brown. Serve hot or at room temperature.    Here are some optional ingredients either to scatter over top for either  bread or potato dough. These quantities are for one foccacia. Sprinkle  over, then gently push them into the bread with fingertips, finally,  trickle the oil over and bake.    Combine the following and spread evenly over the dough    Posted to FOODWINE Digest  by Bob Pastorio <pastorio@RICA.NET> on Feb 19,  1998

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Nutrition

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Serving Size: 1 Serving (2353g)
Recipe Makes: 1 Servings

Calories: 6751
Calories from Fat: 334 (5%)

Amt Per Serving		% DV

	Total Fat 37.1g	49 %
	Saturated Fat 8.3g	42 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 13.8g
Cholesterol 20.6mg		6 %
Sodium 1225.7mg		42 %
Potassium 3848.5mg		101 %
Total Carbohydrate 1346.6g		396 %
	Dietary Fiber 59g	236 %
	Sugars, other 1287.5g
Protein 224.3g		320 %
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.

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Calories per serving: 6751

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