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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Perfect Focaccia Rossa   
    Categories: Italian   
         Yield: 12 Slices   
       
         3 c  All purpose flour (360 g)   
         2 ts Sea salt   
         1 ts Organic cane sugar   
         1 ts Instant yeast   
       1/4 c  Extra virgin olive oil   
              - (54 g)   
         1 ts Italian seasoning   
         1 c  Marinara sauce   
         5    Cherry tomatoes   
       1/4 c  Vegan ricotta (optional)   
         3    Basil leaves   
       
     Preparation time: 3 hours 30 minutes   
     Cooking time: 25 minutes   
        
     For when you want something a bit breadier than pizza but with all   
     the same flavor!   
        
     To a very large bowl, add all your dry ingredients: flour, yeast,   
     sugar, and salt. Then, add 2 tb of olive oil, followed by 9 fluid   
     ounces (1 cup + 2 tb) of warm (90 to 115?F) water. Using a wooden   
     spoon, give it a good stir until all your dry ingredients are fully   
     incorporated. You should not see any dry bits of flour. The dough   
     will be very wet and scraggly. Cover and let it sit for 15 minutes at   
     room temperature, preferably in the 76 to 79?F range.   
        
     After 15 minutes have passed, fold your dough by holding the bowl   
     with one hand and using the other hand (wet your fingers!) to pull   
     the edge of the dough up and into the center. Then, rotate the bowl a   
     few inches and repeat the folding motion. You should end up folding   
     the dough into the center about 10 to 12 times once you've rotated   
     your bowl the full 360?. Then, using both hands, gently pull the   
     dough up and flip it before settling it back into the bowl. Cover and   
     let sit for another 15 minutes, before repeating the exact same folds   
     and flip 3 more times. By the time you reach your final (4th) folds   
     and flip, your dough should be relatively smooth, formed, and even   
     bubbly. Cover the dough and let it sit at room temperature for   
     another hour until it has doubled in size.   
        
     After your dough has proofed for about an hour, add remaining olive   
     oil to an already well-greased baking pan, making sure the oil evenly   
     covers the bottom of your pan. Gently transfer the dough from the   
     bowl to the baking pan. Then, using wet hands, use your fingers to   
     gently lift and flip the dough into the pan so that both sides are   
     now coated with a little olive oil. Cover and let it sit at room   
     temperature for another hour until the dough is super poofy.   
        
     At around 30 minutes into your third and final proof, preheat your   
     oven to 475?F so it's ready for you when it's time to bake. When   
     your dough has finished its final proof, insert your fingers using a   
     quick and darting motion to create dimples throughout, about 1-1/2"   
     apart. Drizzle with a little more olive oil and sprinkle with sea   
     salt. Bake in the preheated oven for about 10 minutes.   
        
     At 10 minutes, your focaccia should already be pretty crisp. Remove   
     from oven and quickly add your marinara sauce evenly over the top.   
     You do not want to add too much, as doing so will impede the focaccia   
     from cooking fully. You don't want raw focaccia! Add cherry tomatoes,   
     pressing them in so they don't get dislodged. Sprinkle with dried   
     Italian seasoning. Place focaccia back in oven and bake for another   
          10    minutes.   
        
     After 10 minutes, remove the focaccia from the oven. Gently remove the   
     focaccia from its pan using a large spatula and place the bread on a   
     wire rack or pizza rack. Place it back in the oven and bake for an   
     additional 5 to 7 minutes, until the sides are golden brown. Remove   
     from the oven and top with more extra virgin olive oil, fresh basil,   
     and vegan cheese (optional) before serving.   
        
     Recipe by Joanne Molinaro   
        
     Recipe FROM:   
        
       
   MMMMM   
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