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 Chef
Micol Negrin from Rustico Cooking
NY, developed a special menu for the
Monini evening using each one of the
4 D.O.P. (Regional) Extra Virgin Olive
Oils that Monini produces and markets
in the US.
Ingredients (makes 12" focaccias,
serves 20):
FOR THE DOUGH:
- 2 teaspoons instant dry
yeast
- 7 cups unbleached all-purpose
flour
- 1/3 cup sugar
- 2 teaspoons sea salt
- 1/2 cup Monini Toscano IGP
Extra Virgin Olive Oil
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FOR THE BERRIES:
- 3 pints fresh berries
- 1/2 cup sugar
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| FOR THE MASCARPONE
CREAM:
- 1/2 pound Mascarpone (Preferably
imported Italian)
- Grated zest of 1 orange
- 1/4 cup honey
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TO BAKE:
- 1/4 cup Monini Toscano IGP
Extra Virgin Olive Oil
- 1/2 cup sugar
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Preparation
Make the dough: Combine the yeast, flour,
sugar, and salt in a food processor. With the
motor running add 1 and 1/2 cups of warm water
(110°). Add 1 the olive oil with the motor
running and then add enough warm water to make
a soft dough that does not stick to the sides
of the bowl (about 1/2 cup). Process 45 seconds.
Lightly oila bowl and place the dough in it; wrap
and let rise until doubled, about 1 hour. (You
can also set the dough to rise in the refrigerator
for up to 24 hours; it will develop more flavor
during the slow rise. If you are refrigerating
the dough, return it to room temperature before
proceeding)
 Cut
the risen dough in 2 even pieces and shape each
into a ball. Cover with plastic and let rest 30
minutes.
Meanwhile, preheat the oven with a baking stone
in it to 550°.
Flatten each ball of dough into a disk. Place
each on a lightly oiled sheet of parchment paper.
Using your hands, flatten into a thin round, about
1/2-inch thick; you might need to wait 5 minutes
for the dough to stretch more easily.
To bake: Pour the olive oil evenly over the focaccias
and spread it with your hands all over the dough.
Sprinkle each of the focaccias with 2 tablespoons
of the sugar and dimple them vigorously with your
fingers.
Bake the focaccias one at a time: Place the parchment
paper on the baking stone and bake each foccacia
for 8 minutes or until golden and still a little
soft. Remove from the oven, sprinkle each with
2 tablespoons of the remaining sugar, and cut
into wedges.
Make the berries: Toss all the ingredients in
a bowl.
Make the Mascarpone Cream: Whisk all the ingredients
in a bowl.
Serve the focaccia wedges with the berries and
Mascarpone Cream.
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