Focaccia Condita

Directions

Stir yeast into warm water in a mixing bowl and let proof for 10 minutes.

Add the 3 cup water and squeeze the biga into the flour through your fingers.

Whisk in the flour and the salt, ½ cup at a time until the dough becomes too thick to whisk.

Using your hands, continue to mix until a dough is formed.

Set it on a floured surface and knead 13 to 15 minutes until smooth and elasticy.

Set dough in a large, lightly oiled bowl, cover tightly and leave to rise in a cool spot until tripled, 8 hours.

Shape dough by turning out onto a floured surface and divide into 3 pieces.

Shape each piece into a rough ball. Oil 3 14” or 15”

pizza pans and stretch each ball of dough to cover (or roll with a rolling pin).

If the dough resists, allow it to rest for a few minutes before resuming.

You will need a 1” rim on each dough base.

The dough can be left for up to an hour before being topped.

Sprinkle the oregano over the dough and drizzle on the oil, spreading it over the top.

Squeeze the tomato chunks right on top of the dough and scatter the rest on top.

Add green onions and capers. Finish by sprinkling salt over. Preheat oven to 450F. Bake pizze until the crusts are golden, 20 to 25 minutes. Brush edges with oil and serve hot. VARIATION: Shape dough into 3 rounds and place on oiled baking sheets sprinkled with cornmeal. Cover and let rise for 2 hours. Bake at 450F until hollwo when tapped. Makes 3 loaves.