Serves 6 to 8
- 3 cups or more of King Arthur unbleached all-purpose flour
- 1/2 cup extra virgin olive oil
- Pinch of salt
- 1/2 cup white wine (We used Soave.)
- 2 cloves garlic, minced
- 2 heads escarole, leaves separated and cleaned
- 10 black olives, chopped
- 1 tablespoon capers in salt, well rinsed
- I chili pepper, or to taste, crushed
- 2 tablespoons raisins
- 1/4 cup pine nuts
- 8 anchovies in oil (optional)
- 1/2 cup grated pecorino or Parmigiano Reggiano cheese
- Coarse sea salt to taste
- Grinding black pepper
- Egg wash for top of dough
- Preheat the oven to 350°F.
- In a food processor or bowl, combine the flour, 1/4 cup olive oil, salt and white wine and form a dough. Set aside in a bowl and cover with plastic wrap while you make the filling.
- Sweat the escarole leaves in a little water in a large sauté pan until leaves are wilted; drain and squeeze very dry. Chop.
- Heat 2 tablespoons of the olive oil in a sauté pan; add garlic, escarole, olives, capers, chili pepper, raisins, pine nuts and anchovies; cook 3 to 4 minutes Mix well, then add grated cheese. Set aside to cool.
- Divide the dough in half and roll out to 12-inch diameter and place one half in a greased and parchment lined rimmed cookie sheet or cake pan. Spread cooled filling over the dough and top with second rolled out piece of dough. Pinch edges closed. Snip top of dough to let air escape as the focaccia bakes. Brush top with beaten egg and bake for about 30-35 minutes or until golden brown.
- Cut into wedges and serve warm.
This recipe was featured on Season 27 - Episode 2702.