Focaccia Rustica

Focaccia is flat baked Italian bread which can be topped or stuffed with various ingredients. Focaccia is very popular in Italy and can include olive oil, herbs, vegetables, cheeses and meats. Focaccia dough is rolled out and or flattened with hands which is best as it creates wells in dough which ensures moisture.

For today's recipe I used a top and bottom and made filling for the middle.

Ingredients:

Dough:

5 cups flour
1 1/2 tbsp of Fleischmann's Traditional Yeast
1 tbsp sugar
1 tbsp salt
1 1/2 cups of warm water
1/4 cup Capri Vegetable oil

Filling:

4 - 6 coarsely sliced celery stalks
2 medium sized onions sliced
3 diced cloves garlic
375 ml Unico Sliced Black Olives
3 tbsp capers
2 tbsp Bertolli olive oil
3 tbsp tomato sauce
1 1/2 cups hot water
Sprinkle of Clubhouse Red Pepper Flakes
Salt and pepper to taste

Method:

To a cup of warm water stir in yeast and sugar and let yeast rise. Mix flour and salt. Once yeast is ready add to dry ingredients together with oil and knead until dough is smooth. Cover and let rise for two hours.

In the meantime, sauté celery, onions and garlic in olive oil for about 10 minutes, add capers, olives and red pepper flakes. Add salt and pepper, tomato sauce and water. Cook for about 45 minutes, there should be hardly any liquids left.

Once dough is ready, divide dough in half and flatten out with hands on oiled baking pan. Spread filling on dough. Flatten remaining dough and place over filling and roll edges over. Punch holes with fork and sprinkle with olive oil, salt and pepper. Bake at 375 until golden brown. Let cool before serving.

Enjoy!