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White Dog Cafe's Farm Stand Focaccia

 

 

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Farm Stand Focaccia



The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 8)

“You won’t believe your eyes when you pull this giant focaccia
from the oven. Studded with farm-fresh vegetables and golden
brown, it is glorious to behold.
We make them for feeding crowds and they travel well; so gather
a bunch of friends and at least a few bottles of wine and head for
your favorite picnic spot.”

2 pounds Parmesan Focaccia dough,
omitting the Parmesan cheese and
black pepper [or not!]
1 small zucchini, cut into 1/4-inch rounds
10 cherry tomatoes, halved
1 small red onion, sliced into rings
1 yellow bell pepper, cut into 1/4-inch strips
1 tablespoon minced garlic
1/2 teaspoon hot red pepper flakes
1 teaspoon salt
1/2 cup extra-virgin olive oil
1/2 cup whole fresh basil leaves
6 ounces fresh mozzarella cheese, cut
into 1/2-inch cubes (about 1 cup)

1. Prepare the Parmesan focaccia dough recipe through Step 4.
2. About 30 minutes before baking, preheat the oven to 400 degrees F.
3. Combine the zucchini, tomatoes, onion, bell pepper, garlic, pepper
flakes, salt and olive oil in a large mixing bowl. Toss well to coat the
vegetables with the oil. Pour the excess oil from the vegetables evenly
over the top of the dough. Arrange the basil leaves over the surface
of the dough; top with the oiled vegetables, pressing them lightly into
the dough.
Scatter the cubed cheese over the vegetables.
4. Bake the focaccia until the top is browned and the vegetables are
tender, 25 to 30 minutes. Cut into wedges or slices and serve.


More from the White Dog Cafe!
Caribbean Feast
Desert Garden Gazpacho with
Margarita-Scallop Seviche

Garden Vegetable Minestrone
Herbed Parmesan Polenta
Italian Sausage Grinder


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