Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Zucchini and Goat Cheese Focaccia
Zucchini and Goat Cheese Focaccia
(Focaccia di Zucchine e Formaggio di Capra)
1.1 lb (500 grams) of flour
100 oz (25 grams) of fresh yeast
1 glass of lukewarm water
4 spoonful of extra virgin olive oil
1 spoonful of honey
Cooking salt
1 cup goat cheese (plus 1/2 cup for sprinkling on top)
1 big zucchini (coarse grated)
In a large bowl, add the flour and make a hole in the middle.

Place the yeast in the hole with the honey and the water.

Mix the water with the yeast and the honey and let it rest for a couple of minutes without mixing with the flour.

When the mix is foamy, add 2 teaspoons of salt and olive oil, and stir everything together until you get an homogeneous dough.

Work the dough for a few minutes.

Add the zucchini and almost all the goat cheese (saving a few rings to put on top).

Let the dough rest for an hour in the bowl covered with a wet towel and somewhere warm.

After the first hour, place the dough in a cooking tray. You want it to be a rectangle 2 cm thick.

Let it rest for 1 hour.

Afterward, poke some holes with your fingers and let it rest for at least another hour, although better for 2 hours.

Afterward, sprinkle 1/2 cup of goat cheese, some chopped fresh rosemary, cooking salt, a bit of pepper and some olive oil.

Bake in the oven for 25 minutes at 355F (180C).
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