Focaccia With Ricotta And Pistachio Pesto Recipes

FOCACCIA WITH RICOTTA AND PISTACHIO PESTO

Steps:

• Mix the warm water, yeast and sugar in a medium bowl. Let sit about 15 minutes for the yeast to bloom. In a stand mixer with a hook attachment, combine the flour, 1/2 cup of the olive oil, the kosher salt and yeast mixture and mix on medium speed until well incorporated, about 2 minutes. Turn the mixer to medium high and continue to knead the dough until smooth, 6 to 7 minutes.
• Sprinkle a clean work surface liberally with flour. Turn out the dough onto the surface and knead by hand until smooth and elastic, 3 to 4 minutes. Coat the mixer bowl with olive oil. Return the dough to the bowl, cover tightly with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
• Coat a 13-by-18-inch rimmed baking sheet with the remaining 1/2 cup olive oil. Turn out the proofed dough onto the baking sheet and press out all the way to the edges. Use your fingertips to poke holes in the dough. Sprinkle with sea salt. Cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour.
• Preheat the oven to 425 degrees F. Uncover the dough and bake until golden brown, about 40 minutes. Serve with ricotta and pistachio pesto.
• Pulse 1/4 cup chopped roasted pistachios, 2 tablespoons each lemon zest and pistachio oil (or olive oil), 1 tablespoon each chopped parsley and mint and a pinch of red pepper flakes in a food processor to combine. Slowly add 1 1/2 cups extra-virgin olive oil (the good stuff) while pulsing until fully incorporated, about 1 minute. Transfer the pesto to a bowl; season with salt. Stir in another 1/4 cup chopped pistachios. Makes 2 cups.

FOCACCIA WITH PESTO & MOZZARELLA

Steps:

• Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
• Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
• Now stretch the dough out onto a baking sheet until it's about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
• Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.