Sweet purple grapes, fresh red onion, and tangy goat cheese on a chewy light fennel focaccia.
After sharing a pair of peach pizzas last Friday, and a raspberry pizza the Friday before, I thought I should move back to vegetable pizzas for my Friday Night Pizza Night posts. After all, I've got a sweet potato dough and a roasted pumpkin dough that I want to share with you.
However, I don't want this focaccia to drop off my radar.
I had a very productive period making and poorly photographing--but not writing up headnotes for--a pile of tasty recipes, and I thought I'd get them all written up over the summer.
I don't want everything to slip through the cracks, or rather fall off the stacks of recipe notes on my work table or dissolve into rows of scrolled-past photos in my ever-expanding photo library. I don't want to start posting every day, either. Three days a week is working for me (is it working for you? too much? I should do a survey sometime. After I've gotten all those blogs written up I'll ponder it).
I'm going to share a third fruity Friday Night Pizza Night (that's a link to my board of the same name on Pinterest) and then switch over to vegetables next week. The chicken, peach, Hatch chile, spinach, red onion BBQ pizza will have to wait until next summer, as will the cantaloupe and prosciutto. Something to look forward to, my spouse always says.
This focaccia uses fennel seeds in the dough. I bought a bag of them because Alyssa's Skinny Italian Wedding Soup With Kale recipe over at Everyday Maven sounded good, and I figured the seeds could be useful to have on hand. I'm glad I did--I now use fennel seeds in sourdough bread, Italian sausage, and spaghetti sauce. Fennel seeds (for me at least) are versatile and not a seldom-used spice around here (I'm talking about you, sumac-for-fattoush and dill-seed-for-pickles).
This is not my first focaccia rodeo, though apparently all of the focaccias I've been making, photographing (and not writing up blog posts about) have yet to grace the screen. So I'm going to refer you to my Arugula Pesto Focaccia with Artichokes, Feta, Goat Cheese and Green Olives if you want a thorough write up about what to do with your focaccia dough to turn it into focaccia, or why you should listen to my spouse and try focaccia.