Pesto and Sun Dried Tomato Multigrain Pizza Focaccia
We always have frozen walnut, basil, parmesan and olive oil pesto in the freezer - perfect for putting into anything like Italian bread. Lucy hasn’t made a pizza like this before so we were a little leery but it smelled so good baking we knew it would be rewarded.
The levain was a little different in that it was a 2 stage build and had 10g of our rye sour added to 100 g each of cherry yeast water and LaFama AP flour at 11.2 % protein. We let it bubble way until it had risen 75% and then refrigerated it for 24 hours.
The next day we autolysed the multigrain dough flours that included spelt, rye and farro and WW for 2 hours before mixing in the olive oil, levain and salt and doing the 3 sets of slap and folds and 3 sets of stretch and folds.
The 2 T of pesto and 1 T of sun dried tomato were added in on the first set of stretch and folds and all the slapping stretching and folding was done on 15 minute intervals. Once done the dough was bulk retarded overnight for 12 hours.
Going in the oven.... Half baked....
Since this was a focaccia and made in the St Louis style for the pizza part, the dough was stretched out onto a square to fit the mini oven’s bottom of the broiler pan that was covered in parchment and allowed to final proof for 4 hours.
This Focacciaa Pizza went so fast we almost didn't get a picture of it!
The focaccia was brushed with mojo de ajo, the bottom docked with a fork and par baked at 500 F for 7 minutes. Both sides were covered with a thin layer of shredded mozzarella and then one side was covered in pizza sauce and the other side with thinly sliced fresh Roma tomatoes.
We loved the Chicken Chow Mein just as much.
The sauced side got a layer of thinly sliced pepperoni and black olives. Then the whole pie got another layer of mozzarella, sliced red pepper, onions and mushrooms, grated parmesan and pecorino cheese. Back in the oven it went for 20 more minutes at 450 F until the top was browned.
A Summer Squash and Smoked Sausage Soup and Sandwich lunch. Monsoon is still hanging in there but no clouds and 117 F today - just killer!!!
The pie was sliced on the diagonal in St. Louis style making triangles on the crusty edges and no crust diamonds in the middle. Just delicious with pesto and sun dried tomato in the crust and not your regular thin crust white crust pizza since this one is kinda green.
YW SD Starter Build
6 Week Retarded Rye Starter
Levain % of Total
85% Extraction 3 Grain
LaFama 11.2% Protein AP
Total Dough Flour
Total Flour w/ Starter
Total Liquid w/ Starter
Total. Hydration with Starter
% Whole Grain
The 85% Extraction grains arewheat, farro, rye and spelt. Half of the 3
whole grains were sprouted, dried and milled intosprouted flour.