Not quite sure what's gotten into me lately! *giggles* I mean, Cheesecake, then Focaccia, I baked a box cake last night <don't judge me!> and I have all the fixin's to bake Banana Nut Muffins today! It may be how I love the smell of things baking....Fall is upon us and I can remember as a child how my mother used to can and bake during this time of year. She would make Zucchini Bread and Pumpkin bread and bake them in coffee cans! They would smell so good and look so pretty....ahhhh...those were the days! I don't think they even make metal coffee cans anymore! lol. Maybe it's because I'm missing her and home so much that I'm doing all this baking, trying to re-create fond memories of her and home at "1313."
I digress...(smile) so anyhoo..let's talk about this Focaccia; I had another friend over for lunch on Thursday and made this awesome soup. It was sooo good and had split peas and bacon, chicken, orzo, roasted veggies and a plethora of other wonderful elements and I wanted something good to go with. I had saved some things from class here and there and I just thought it would be a great idea if I just made some fresh baked bread and put all these elements on top! Day after day I thought about what I would put on top, but it all came together as I started to make it. So first things first...I started the bread...here's the recipe:
Dough
- 1 (1/4-ounce) packet active dry yeast
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1/4 cup olive oil
- 1 cup warm water (about 110 degrees F)
- 1 teaspoon fine salt
- 3 1/2 cups all-purpose flour
After about 10 minutes or so, the yeast mixture should look something like this...
You can use a mixer with a dough hook til it pulls away from the bowl and forms a ball, but I just used my hands! It's very relaxing!
Now that you've got the ball-<thatswhatshesaid> you'll want to oil your bowl, put the dough in the bowl, cover it with plastic or a warm, damp towel and put in a dry, warm place to allow to rest/rise for about 1-1/2 hours at least or until doubled in size.
While that's doin its thang...I started to prepare what I wanted to put on top. Got some onions, yellow/red/orange bell peppers and started to caramelize them in a skillet over a low heat. With equal parts of butter and olive oil. I use both to get the flavor of the butter, and the oil keeps the butter from burning.
I know this seems very labor intensive, but it's BAKING...lol it does take time, but when all is said and done, it will be well worth the time you spent! NOW...PESTO!!
The great thing about Pesto is- you can use ANY type of green herb you like! Cilantro, Parsley, Basil (most commonly used) and any kind of nut! Walnuts, Macadamias, Cashews, Pine nuts (also most commonly used)-most any kind of hard cheese, Parmesan, Pecorino , Romano...well you get the idea. I used what I had. I had just a tiny bit of fresh Basil, but supplemented parsley as well. Toasted Pine nuts, olive oil, Parmesan Cheese, a wedge of preserved lemon (or fresh) some Red Pepper flakes and salt and black pepper to taste.
Put it all in your blender and then "stream" in the olive oil until you get something that looks like this...
Taste and correct whatever it needs and set aside. Dough should be ready now!
YEP! It's READY!! "Punch" it down and then take it out of the bowl and right onto a oiled baking sheet...making "dimples" with your fingertips as you press in into the pan...
Now spread on the Pesto...
...add the peppers and onions....
And top it off with just a bit of shredded Mozzarella cheese...(or whatever kind of cheese you prefer!)
Bake for about 30-35 minutes in a preheated 325F oven and...
YUM!!!!
It was absolutely fabulous! And with the soup, it was the PERFECT accompaniment!!
Don't let baking intimidate you, this is the best time of year to do so! It takes a little more time to execute, but you can just "get in the zone" of what you are doing and just lose yourself! A little music, a little "vino" and flour everywhere!! What a better way to end a stressful day?!
ENJOY!!
