TOMATO AND BASIL PESTO FOCACCIA
Light and fluffy focaccia, enriched with lots of good quality olive oil, is one of Italy's greatest recipes. This one contains juicy bursts of vine cherry tomatoes and a homemade basil pesto. Can't get enough of this moreish bread? Try our spring onion recipe or give this garlic version a go too.
Provided by delicious. magazine
Categories Focaccia recipes
Time 1h5m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Put the strong white flour, type 00 flour, yeast, sugar and salt into a large mixing bowl and make a well in the centre. Pour in the water and combine with your hands until the mixture just comes together. Pour in the olive oil, then mix well with your hands to form a loose dough that feels wet and very soft.
- Turn out onto a clean work surface and knead, using a pastry scraper if you have one and using the 'slap and fold' method (see tips), for about 8 minutes. Alternatively, knead for 5 minutes on a medium speed in a stand mixer with a dough attachment fitted.
- Lightly oil a large clean bowl, add the dough, then cover with lightly oiled cling film. Leave in a warm place for 1-2 hours until the dough has doubled in size (see tips).
- Remove the cling film and tip out the risen dough onto a work surface. Knock it back (knead it gently for 5 seconds) - you want to redistribute the air evenly in the dough, not push it out completely. Lift the dough carefully into a 20cm x 30cm high-sided rectangular baking tin. Don't stretch and pull it. Instead, push it to the sides of the tin gently, using your fingertips. It may not reach the edges of the tin but don't worry - it will puff up and fill out as it proves.
- Cover with a clean tea towel and leave somewhere warm for at least an hour to prove, until it has nearly doubled in size. Check the dough is ready by pressing your finger in softly. If the indent stays, you're ready to heat the oven and bake.
- Heat the oven to 220°C/ 200°C fan/gas 7. Snip the cherry tomato vines into small lengths and arrange over the focaccia, pressing them down lightly. Drizzle over a generous amount of olive oil, scatter with sea salt, then bake for 10-15 minutes until nicely golden. Turn down the heat to 200°C/180°C fan/gas 6 and bake for another 20 minutes.
- While the focaccia is baking, make the basil pesto. Either put the basil leaves in a large pestle and mortar, or in a food processor, and pound or whizz until finely chopped. Transfer to a bowl, stir in enough oil to make a drizzling consistency, then add lemon juice and salt and pepper to taste. Set aside.
- Once the focaccia is cooked, remove from the oven and leave in the tin for 5 minutes. Take out of the tin carefully and put on a cooling rack for 30-40 minutes. Drizzle with basil pesto, then cut or tear into slices to serve - the focaccia is wonderful just warm or at room temperature.
Nutrition Facts : Calories 281kcals, Fat 9.3g (1.4g saturated), Protein 5.7g, Carbohydrate 42.6g (4.1g sugars), Fiber 2.3g
TOMATO-HERB FOCACCIA
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
GRILLED ITALIAN SAUSAGES AND TOMATOES ON FOCACCIA
Slices of focaccia are topped with a fresh relish of grilled tomatoes, oregano, salt, and pepper before the links are rolled into their places.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Season tomatoes with salt and pepper; drizzle with about 2 tablespoons oil. Grill tomatoes, cut side down, until marked by grill and beginning to soften, 5 to 7 minutes. Flip tomatoes, and grill until soft and juicy, but still holding shape, 5 to 7 minutes more. Transfer to a cutting board, and coarsely chop. Transfer to a medium bowl. Add oregano, and toss to combine. Season with salt, and drizzle with remaining oil; set aside.
- Grill sausages, turning occasionally, until browned and cooked through, about 12 minutes. Cut each sausage in half lengthwise. Using a slotted spoon, divide tomatoes among focaccia; top each with a sausage half, arranging cut side down. Serve immediately.
GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 3 mini pizzas
Number Of Ingredients 10
Steps:
- Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
- Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
- Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.
GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
- Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
- Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
- Copyright 2016 Television Food Network, G.P. All rights reserved
GRILLED PORTOBELLOS WITH PESTO, TOMATOES AND FETA
Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping.
Provided by FolkDiva
Categories < 60 Mins
Time 40m
Yield 8 mushrooms, 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir together pesto and olive oil, set aside.
- If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
- Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
- Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
- If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
- Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.
Nutrition Facts : Calories 296.3, Fat 26, SaturatedFat 10.4, Cholesterol 50.7, Sodium 646, Carbohydrate 7.3, Fiber 1.6, Sugar 5.6, Protein 10.3
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- Combine the flour and semolina in a large mixing bowl. In another bowl mix the yeast with the sugar. Add the salt, olive oil and 250ml warm water to the yeast and sugar and mix well.
- Tip the yeast mixture into the flour and stir to bring the dough together, adding an extra 2-3 tbsp water if it’s dry. Knead for 10 minutes until the dough is soft but not sticky and springs back to the touch. (You can also do this in a food mixer fitted with a dough hook; it will take 5 minutes.)
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