Stuffed focaccia or pizza
Sep. 1st, 2010 09:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
treeskinStuffed Focaccia/Stuffed Pizza
Just a heads-up: this makes a BIG batch of bread, that's nearly a meal by itself. It filled my pizza pan, and was 2" thick. Next time I make it, I'll try dividing it in halves or quarters, and adding more pizza-ish stuff.
From the BBC Food website.
For the dough:
750g/1½lb flour (approx 5 1/4 c)
2 sachets instant yeast (I use a tablespoon, which is a little much, but my yeast is a little old, too)
1 T sugar
warm water
large rosemary sprig, chopped
For the filling:
55g/2oz pine nuts
140g/5oz cherry tomatoes, halved
1 tub ricotta
110g/4oz grated parmesan
4 peppers, roasted and skinned and in put in olive oil, then sliced
small handful rocket leaves
I used tomatoes (6-7 romas, plus a medium-sized generic one), peppers, basil, and crumbled feta cheese for my filling...about 1 1/3 c cheese, and probably 2 c veggies, plus a generous handful of basil. So, close to a quart of stuff. It made a thin layer through the bread, just about right I though, but I'd double the amount, at least, if I were doing a stuffed pizza.
Combine the dough ingredients until you have a very sloppy dough (this takes about 2 c warm water. Tip out on to a well floured surface. Knead with more flour until the dough is very pliable. Leave in a well oiled bowl to rise to until trebled in size.
Knock back after it has risen, then tip out on to an oiled surface.
Spread the filling ingredients on to the dough, then pull in the edges to seal and invert.
Invert into a metal pan that is well oiled. Dimple the surface, and pour over olive oil, rosemary, and sea salt. The focaccia should be a rough oval shape.
Bake for 40 minutes at 220C/425F/Gas 7, check during cooking, and if burning turn down a little.
Allow to cool a little, and cut into wedges
Other notes: It's a soft dough throughout...and they're serious about spreading it out on a well-oiled surface. You'll never get it off the counter, otherwise.
Also, the bread portion of this recipe is very very bland. More salt, definitely. And put herbs in the dough, and less on the crust.
Just a heads-up: this makes a BIG batch of bread, that's nearly a meal by itself. It filled my pizza pan, and was 2" thick. Next time I make it, I'll try dividing it in halves or quarters, and adding more pizza-ish stuff.
From the BBC Food website.
For the dough:
750g/1½lb flour (approx 5 1/4 c)
2 sachets instant yeast (I use a tablespoon, which is a little much, but my yeast is a little old, too)
1 T sugar
warm water
large rosemary sprig, chopped
For the filling:
55g/2oz pine nuts
140g/5oz cherry tomatoes, halved
1 tub ricotta
110g/4oz grated parmesan
4 peppers, roasted and skinned and in put in olive oil, then sliced
small handful rocket leaves
I used tomatoes (6-7 romas, plus a medium-sized generic one), peppers, basil, and crumbled feta cheese for my filling...about 1 1/3 c cheese, and probably 2 c veggies, plus a generous handful of basil. So, close to a quart of stuff. It made a thin layer through the bread, just about right I though, but I'd double the amount, at least, if I were doing a stuffed pizza.
Combine the dough ingredients until you have a very sloppy dough (this takes about 2 c warm water. Tip out on to a well floured surface. Knead with more flour until the dough is very pliable. Leave in a well oiled bowl to rise to until trebled in size.
Knock back after it has risen, then tip out on to an oiled surface.
Spread the filling ingredients on to the dough, then pull in the edges to seal and invert.
Invert into a metal pan that is well oiled. Dimple the surface, and pour over olive oil, rosemary, and sea salt. The focaccia should be a rough oval shape.
Bake for 40 minutes at 220C/425F/Gas 7, check during cooking, and if burning turn down a little.
Allow to cool a little, and cut into wedges
Other notes: It's a soft dough throughout...and they're serious about spreading it out on a well-oiled surface. You'll never get it off the counter, otherwise.
Also, the bread portion of this recipe is very very bland. More salt, definitely. And put herbs in the dough, and less on the crust.
