SC - Seville oranges

[LrdRas@aol.com]

Since we're kicking around Italian breads, let's take a look at some of the
usual suspects. 

Focaccia is flat bread, usually no more than an inch thick and either round
or rectangular in shape.  Focacce are usually simple breads, flavored with
herbs, spices, cheese, etc.  In Northern Italy, focaccia is often referred
to as schiacciata, a "crushed" loaf.  Schiacciata are often smaller that
other focaccia, with a 6 to 8 inch diameter, and sometimes thicker than one
inch.

Here are some recipes.

Bear


Focaccia alla Genovese  

2 teaspoons dry active yeast
1/4 cup warm water (90 degrees F)
2 1/4 cups water at room temperature (about 70 degrees F)
2 Tablespoons olive oil
7-8 cups all purpose flour
1 Table spoon salt


Dissolve the yeast in the 1/4 cup warm water and allow it to cream.
Add the remaining water and the oil.
Add 2 cups of flour and salt.  Stir until smooth.
Stir in the remaining flour 1 cup at a time until the dough forms a soft
ball.
Remove to a floured surface and knead until soft and smooth.
Place the dough in an oiled bowl, cover tightly, and allow the dough to rise
until doubled.
Cut the dough in 3 pieces for making 9 or 10 inch diameter focaccia or two
pieces for 14 to 16 inch rounds or 10 x 15 rectangles.
Shape the dough, flattening it and place it in oiled pans.  Cover the dough
with towels and allow to rise about 30 minutes.
With the fingertips, press indentations about 1/2 inch into the dough.
Cover the pans with moist towels and allow to rise until doubled.
Brush the top of the dough with oil and sprinkle on coarse salt.
Bake at 400 degrees F for 20 to 25 minutes.  Spray water into the oven 3
times during the first 10 minutes.
When done, invert the loaves onto racks to cool to maintain the crispness of
the crust.


Using the above recipe:

Focaccia alla Salvia  

Add about 25 fresh chopped sage leaves or 1 1/2 Tablesspoons crumbled dried
sage to the dough during the first kneading.
The tops loaves can be decorated with fresh sage leaves before baking if
desired.


Focaccia alla Cipolle 

Top with two small finely sliced and sautéed yellow onions before brushing
with oil and salting.  Brush again with oil after baking.


Focaccia al Rosmarino

As for Focaccia alla Salvia, substituting 1 1/2 Tablespoons fresh chopped
rosemary or 2 teaspoons of crumbled dried rosemary.  Decorate with fresh
sprigs of rosemary, if desired.



Schiacciata alla Fiorentina

2 teaspoons dry active yeast
1/2 teaspoon malt syrup (optional)
1 1/2 cups warm water
2 Tablespoons olive oil
2 1/2 Tablespoons lard (room temperature)
2 1/2 Tablespoons nonfat dry milk
3 3/4 cups all purpose flour
1 1/2 teaspoons salt


If you use milk rather than the nonfat dry milk, reduce the water by 2
Tablespoons.  Let it stand for a little bit to reduce the chill. 
Stir yeast, malt and water together.  Let it stand until it turns creamy.
Stir in oil, lard and dry milk (or milk).
Mix the flour and salt in a large bowl.  Make a well in the middle of the
flour mixture.  Pour the yeast mixture into the well.
Stir the flour into the yeast mixture until everything is thoroughly
blended.
Initially knead the flour in the bowl, then move to a lightly floured
surface.  Knead until smooth.
This is a very soft dough, so try not to add much additional flour
Place in an oiled bowl and allow to rise until doubled.
Divide the dough into two pieces.  Shape into balls and allow to stand
covered for 15 minutes.  
Flatten gently into two 8 inch diameter loaves.  Place on parchment lined or
oiled baking sheet.
Cover with towel and let rise until doubled.
Dimple the surface of the loaves lightly with the fingertips.
Sprinkle with salt and brush with oil.  Mist lightly with water.

Top with finely sliced and sautéed red onion, then sprinkle with 1 Table
spoon torn fresh basil leaf
or
two cups shredded stracchino or Taleggio cheese (I cheat and use shredded
Parmesan, which I can get).

Brush again with oil.  Sprinkle with salt.  Mist with water.
Bake in 425 degree F oven for 20 to 25 minutes. 
Eat hot or cool on racks.