I have a book titled simply,"Bread". Eric Treuille and Ursula Ferrigno. They come from France and Italy... they know bread! I love this book. All sorts of information about bread baking at the front...and then... a great series of recipes with pictures. Perfect for knowing exactly what things should look like and how to do it.
This one is called Focaccia Farcita and it says it is a "filled Italian hearth bread". It says focaccia comes from the Latin word focus which means "hearth" and traditionally, the embers of the hearth are where focaccia was baked. They refer to it as a moveable feast because of the fillings and toppings which can be used. You can use anything you like really...as long as it cooks in the same amount of time the bread takes to bake..or... partially cook veggies before adding them if you like.
Focaccia Farcita
2 tsp. dry yeast
1 1/4 cups water
3 1/4 cups bread flour (I used all purpose)
3 tbsp olive oil
for filling and topping
1/2 cup crumbled Gorgonzola ( use what you like )
7 oz. mozzarella, sliced
1 handful of basil leaves (I just used some dried basil and oregano)
1/2 tsp coarse salt
2 tbsp fresh rosemary leaves... (I only had dried and just used a sprinkle)
4 tbsp olive oil
Sprinkle the yeast into 1 cup of the water in a bowl. (I always use 100F water so it doesn't kill my yeast) Let stand for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center of the flour and pour in the dissolved yeast and the oil.
Mix in the flour. Stir in the remaining water to form a soft, sticky dough. Add more water 1 tbsp. at a time if needed.
Turn the dough out onto a lightly floured work surface. Knead until smooth, silky, and elastic, about 10 minutes.
Put the dough in an oiled bowl and cover with a dish towel. Let rise until doubled in size, about 1 1/2 to 2 hours. Punch down and divide the dough into two equal pieces. Chafe for 5 minutes... then let rest for 10 minutes. (it just means forming dough into balls by cupping your hands gently around the piece and applying light downward pressure while rotating the dough in a steady clockwise motion til a nice even round shape is formed).
To make the filling.
Roll out each piece of dough into a 9 1/2 inch round. Place one round on an oiled baking sheet. Arrange the two cheeses and basil (or whatever else you decide to use) over the top, then seal in the filling using the second round. Leave a little space around edge for sealing. Gently pinch the edges of the dough together with your fingers.
Cover the dough loosely with a dish towel. Proof until doubled in size, about 30 minutes.
Use your fingertips to gently press into the surface of the dough to form dimples about 1/2 inch deep. Sprinkle with the coarse salt, rosemary leaves and 1 tbsp of the olive oil. (I found this coarse salt just wayyyy too salty for us... so won't bother with this step next time... your call.)
(looks like a moonscape)...
Bake in preheated oven for 30 - 45 minutes, until golden. Drizzle immediately with remaining olive oil, and serve warm.
optional..... I used some black olives and sun dried tomatoes in mine.... mmmmm... it also talks about roasting cherry tomatoes and using those.... sky is the limit with our "moveable feasts" and focaccia ..
