Double-Crusted Flat Pizza - Focaccia Doppia
Makes two 16-inch Focacce; Serves 16
Focaccia doppia, an elegant-looking and unusual two-crusted pizza, can serve as a hearty antipasto for an informal dinner party or become the centerpiece for lunch or dinner with a salad.
The savory filling of grilled sweet red and yellow peppers and soppressata salami, spicy sausage seasoned with pepper and cloves, is best made a few hours ahead so the flavors can mingle. (Genoa salami, although milder in taste, can be substituted for soppressata.) The focaccia can be assembled several hours in advance, covered with plastic wrap, and refrigerated until ready to bake.
For best results, use perforated pizza pans. If you only want to bake one focaccia, wrap the second one in plastic wrap, then in aluminum foil, and freeze it for another time.
2 large sweet red peppers (about 1 pound)
2 large sweet yellow peppers (about 1 pound)
1/4 cup Filippo Berio extra-virgin olive oil
2 medium onions, thinly sliced
2 tablespoons red wine vinegar
1/4 pound thinly sliced soppressata, diced
Fine sea salt to taste
6 tablespoons fresh rosemary needles
Coarse Salt for sprinkling
1 recipe Straight Dough
Preheat the broiler. Lightly spray the broiler pan with olive oil spray. Place the peppers on the pan so they are not touching one another and broil, turning them often with kitchen tongs, until they are blackened all over, 8 to 10 minutes. (Alternately, grill the peppers over a gas or charcoal grill.)
Transfer the peppers to a heavy paper bag, close the top of the bag, and let the peppers cool for about 20 minutes.
When the peppers are cool enough to handle, remove the cores, and peel away the skins. With paper towels, wipe away the seeds - do not rinse the peppers under running water to remove the seeds, or you will lose the flavorful juices. Cut the peppers into thin strips and place them in a bowl with any juices.
Heat 2 tablespoons of the olive oil in a sauté pan over medium-low heat. Stir in the onions and cook, stirring occasionally, until very soft and glazed, about 5 minutes. Raise the heat to high, stir in the vinegar, and simmer until most of the liquid has evaporated. Add the onions to the bowl with the peppers. Stir in the soppressata and salt, cover, and set aside.
Preheat oven to 425ºF.
Lightly spray two 16-inch pizza pans with olive oil spray and set aside.
Punch down the dough and turn it out onto a lightly floured surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough into 4 equal pieces, and shape each piece into a ball. Set 2 balls aside and cover them with a towel or bowl.
Roll one piece of dough into a 16½-inch round. Place the dough on one of the pizza pans. Spread half the pepper mixture evenly over the dough.
Scatter half the rosemary needles over the work surface. Place the second piece of dough on top of the rosemary and knead the needles into the dough. Roll the dough out into a 16-inch round and place it over the pepper mixture. Tightly seal the edges of the focaccia by folding the edges of the bottom dough up to meet the edges of the top dough and pinching the edges together to seal them. Brush the top of the focaccia with 1 tablespoon of the olive oil and sprinkle with coarse salt. Using scissors, cut an X in the center of the top of the focaccia.
Repeat the process with the remaining dough and filling ingredients.
Bake the focaccia for 25 to 30 minutes, until the top and bottom are browned. Cool the focaccia slightly, then use scissors or a sharp knife to cut the focaccia into wedges.
This recipe is from WHAT YOU KNEAD by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1997.
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