Friday, May 10, 2013

Arugula Pesto Focaccia with Artichokes, Feta, Goat Cheese and Green Olives (Pizza Night!)

Foh-KAH-chee-ah.  Foke-ah-CHEE-ah.  No matter how my spouse chooses to pronounce it, you need to try this.  Now. It's that good.  And if you've got arugula going to town in the garden?  More better.

http://www.farmfreshfeasts.com/2013/05/arugula-pesto-focaccia-with-artichokes.html

I'd noticed that every time I was out of town on a Friday night (for sled hockey tournaments) my spouse would order a focaccia pizza.  The leftovers I'd have after my return were pretty tasty, so I was eager to try it out myself.  I consulted my personal pizza resource, The Best Pizza Is Made at Home , for inspiration on the crust as well as baking directions.  I had some arugula pesto, made using the recipe out of Farmer John's Cookbook: The Real Dirt on Vegetables, so I decided to try that.  If you don't have asiago cheese, try Bryn's easy arugula pesto recipe instead, or the arugula pesto of your choice.
I was comfortable jumping into a flavored dough but needed to try the method on a barely-topped bread first, just to make sure I set myself up for success.  The last spectacular pizza failure, seen on my Facebook page, of my deep dish spinach pie on eggnog crust is still too fresh in my mind.  Such a great idea in theory, so bad in execution . . . ah well.  That's why I call it recipe development.  If at first you don't succeed . . .

Making focaccia this way calls for a 12 inch round deep dish pizza pan.  I don't have one.  Since I never know what size kitchen we'll be living in at our next house, I try not to collect single-purpose items (hello, asparagus steamer, I'm talking 'bout you!).  I do have a 12 inch cast iron skillet though.  That's what I used for this focaccia, and I recommend using one if you also have one.  The resulting bread was thicker than my usual pizza crust, crisp on the bottom like my cornbread, delightfully chewy on the inside, and topped with a flavorful combination suggested by my spouse from items we had on hand in the fridge/freezer.  The toppings added to the flavor of the base, but didn't overpower it.  I've said in my Pizza Primer that less is more, and it sure is true here.  You really don't want to glop on heavy toppings or sauces here.  At least, not the first time you make it.

Who knows what I'll do next time, though clever blog readers may think I've already done it with this Salmon, Goat Cheese, and Arugula Pesto pizza--though that is baked and topped differently, and even a bit different ratio of flours for the dough.  All good, though, and yes you are quite bright!

http://www.farmfreshfeasts.com/2013/05/arugula-pesto-focaccia-with-artichokes.html
http://www.farmfreshfeasts.com/2013/05/arugula-pesto-focaccia-with-artichokes.html
http://www.farmfreshfeasts.com/2013/05/arugula-pesto-focaccia-with-artichokes.html

Arugula Pesto Focaccia with Artichokes, Feta, Goat Cheese, Green Olives and Roasted Garlic

2/3 cup warm water
1 teaspoon active dry yeast
1/3 cup prepared arugula pesto (or the pesto of your choice)
2 cups (8 1/2 ounces) bread flour
1/4 teaspoon Kosher salt
olive oil for the storage container and pan

1 clove roasted garlic, smushed (here's how I put up my garlic crop)
4 green olives, quartered
2 marinated artichoke hearts, chopped (that's 8 pieces of quartered hearts)
1/8 cup crumbled feta cheese
3/4 ounce goat cheese
a couple of pinches of Kosher salt

To make the dough, dissolve yeast in water in a large bowl.  I use my stand mixer with the paddle attachment I scored in a before-Christmas coupon sale.  Dump pesto, flour, and salt on top.  Mix on low speed until dough starts to come together, scraping down as necessary.  Give it a faster whirl for 20-30 seconds if you like.  Since you're working with vegetables of varying water content, you may need to add a tablespoon or flour if the dough seems too wet, or a teaspoon of water or olive oil if the dough seems too dry.
Place dough in an oiled container and chill for up to 3 days (or freeze it, you choice, though move it to the fridge the day before baking if frozen).  A couple of hours before you're ready to bake* move the dough to the counter.
After about 30 minutes it should be the right temperature to work with you, so oil your 12 inch cast iron skillet and press the dough to the edge and up a centimeter or so, then cover with a dish towel.  My fancy oven has a Bread Proof setting, so I stuck the covered skillet in the oven at 100 degrees Fahrenheit for 30 minutes.  If your oven is like ovens I had for the first 4 some decades of my life, let the covered skillet rise in another warm place.  After 30 minutes, remove the skillet from the fancy oven and crank it up to 400 degrees Fahrenheit.
http://www.farmfreshfeasts.com/2013/05/arugula-pesto-focaccia-with-artichokes.html
Dough on the left has risen for 30 minutes, dough on the right is after dimpling and garlic brushing.  
Use your fingers to make little dimples in the dough as shown.  Because I'd placed the dough in an oiled bag, then an oiled skillet, I didn't feel I needed to brush the dough with additional oil before topping.  Brush garlic across the dough, then scatter olives and artichokes. Sprinkle cheeses over the veggies.  Top with a couple of generous pinches of Kosher salt.  Bake for 20 minutes until cheese starts to brown.  Lift out of the skillet onto a cooling rack.  Cool a few minutes, then slice and serve.

This post is hanging with the brand new From The Farm Blog Hop and the Clever Chicks Blog Hop, the Wednesday Fresh Foods Link Up,  What's Cookin' Wednesday, and What's In The Box.
http://www.farmfreshfeasts.com/2013/05/arugula-pesto-focaccia-with-artichokes.html

19 comments:

  1. I love the way the crust looks! I'm pretty sure I could eat that on its own. :)

    ReplyDelete
    Replies
    1. Beth,
      It was very tasty, and I've started a whole focaccia phase because of how good this crust turns out.

      Thanks!

      Delete
  2. Oh man!! I love bread...any and all bread, but focaccia (fo-CAA-sha??) is one of my absolute favorites! I don't have a stand mixer so how about I just come over and you make one for me? Sound good? ;)

    ReplyDelete
    Replies
    1. Heather,
      After I adopt you so you can make pancakes for me, you'll be able to use my stand mixer whenever you like. Though I suppose if I adopt you, you'll be able to drop in on Friday Night Pizza Nights (or snag the leftovers). Cheaper than a stand mixer, check out thrift store for bread machines (with dough cycles).
      Thanks!

      Delete
  3. Yum! It looks so good. We missed our pizza night last night so maybe tonight??

    ReplyDelete
    Replies
    1. Tammy,
      If you miss pizza night, there's always leftovers for breakfast or lunch around here.
      Thanks!

      Delete
  4. That just sounds amazing! I could get addicted to this!! And that would be a seriously awesome addiction. :)

    ReplyDelete
    Replies
    1. Kate,
      There are worse things to get addicted to I suppose.
      This would make a good start, but cement your addiction with the fennel focaccia topped with grapes, goat cheese, and red onion. That was amazing. Coming soon!
      Thanks!

      Delete
  5. Yum! I have made focaccia with leftover pizza dough. Now I need to make focaccia pizza! Thanks for the inspiration!
    Sarah

    ReplyDelete
    Replies
    1. Sarah,
      The credit all goes to my spouse, because I wouldn't have thought of it without him. I really like the crust on the focaccia--it's a great crunch. I see why you like a cast iron pizza pan.

      Thanks!

      Delete
  6. I love this. Bread, and not just any bread...focca-Cha-Cha-Cha, artichokes, feta, pesto....it sounds divine. Using the cast iron skillet was genius, and I'd like your recipe for cornbread please.

    ReplyDelete
    Replies
    1. Meghan,
      I have a bunch of recipes for cornbread, depending on the size skillet I'm using. Let me know what you're going to use and I'll get back to you--key thing, though, is preheating the skillet. Hmm, like preheating the pizza stone . . . who knew?

      Thanks!

      Delete
  7. I am saving this recipe for sure, I bet it is amazing with all the flavors......Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

    ReplyDelete
  8. The idea of pesto in the focaccia/pizza dough is brilliant!

    ReplyDelete
    Replies
    1. Sherri,
      When you're staring at your freezer for inspiration, you don't question the sanity you just go for it. At least that's what I do. I'm just trying to use up what I've put up before the next season starts.
      Thanks for stopping by!

      Delete
  9. This looks killer! I love foccaccia...well, let's be honest, I love bread. And topped with artichokes, feta, goat cheese and green olives? sounds like heaven to me.

    thanks for sharing and linking up!

    ReplyDelete
    Replies
    1. Heather,
      I love how chewy and yet not crisp the focaccia is--must be due to the cast iron skillet.
      Thanks for hosting!

      Delete
  10. My birthday is next week and I’m going to make these for me. Mmmmmm.. I can’t wait!

    ReplyDelete