Friday, May 19, 2017


Focaccia is a flat oven-baked Italian bread. This is similar to a Margherita Pizza but instead of a thin pizza crust, it is made with focaccia bread. Serve this with soup or a salad and you have a complete meal. The ingredients used are my Uncooked Tomato Sauce along with Asiago and Parmigiano-Reggiano cheeses.

1 recipe for pizza dough
½ cup freshly grated Asiago cheese
½ cup freshly grated Pecorino Romano cheese or Parmigiano-Reggiano cheese
½ small red onion, cut in half and thinly sliced
4 Roma tomatoes, thinly sliced
Casa Uncooked Tomato Sauce, recipe follows
Fresh basil leaves
Extra-virgin olive oil, for drizzling

Lightly oil a 8 to 9-inch square pan and let dough rise in a warm spot, covered with a damp cloth or plastic wrap for 45 minutes to an hour.
Lightly make dimples with your finger tip on the surface of the dough.

Sprinkle with the cheeses, red onion, and tomato slices.
Bake in a 425 degree oven for 25 to 30 minutes.
Then place pizza directly on a pizza stone and bake another 5 minutes.

Add dollops of the Casa Uncooked Tomato Sauce, add a few torn basil leaves and drizzle of extra-virgin olive oil and cut into 9 squares.

Casa Uncooked Tomato Sauce
1 (28-oz) can whole peeled Italian tomatoes
1 T extra-light olive oil
2 cloves garlic, pressed
1 t sea salt
½ t freshly ground black pepper
1 t freezed dried or chopped fresh oregano
2 t chopped fresh basil
½ t red pepper flakes

Pour tomatoes into a bowl and hand-crush them.
Pour into a fine mesh strainer, set over a bowl and let drain for 30 minutes. 
Discard the liquid and pour the drained tomatoes back into the bowl.
Add the rest of the ingredients.
Stir and let sit on counter, covered, for 1 hour, for flavors to develop.

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