The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pesto and Sun Dried Tomato Multigrain Pizza Focaccia

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dabrownman's picture
dabrownman

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.

 Formula

YW SD Starter Build

Build 1

Total

%

6 Week Retarded Rye Starter

10

10

4.88%

AP

100

100

48.78%

Yeast Water

100

100

48.78%

Total

210

210

102.44%

 

 

 

 

Starter Totals

 

%

 

Flour

105

51.22%

 

Water

105

51.22%

 

Starter Hydration

100.00%

 

 

Levain % of Total

38.32%

 

 

 

 

 

 

Dough Flour

 

%

 

HaydenDesert Durum

25

12.20%

 

White Spelt

25

12.20%

 

85% Extraction 3 Grain

25

12.20%

 

LaFama 11.2% Protein AP

130

63.41%

 

Total Dough Flour

205

100.00%

 

 

 

 

 

Salt

6

1.94%

 

Water

117

57.07%

 

Dough Hydration

57.07%

 

 

 

 

 

 

Total Flour w/ Starter

310

 

 

Total Liquid w/ Starter

222

 

 

Olive Oil

10

4.88%

 

 

 

 

 

Total. Hydration with Starter

71.61%

 

 

Total Weight

548

 

 

% Whole Grain

13.71%

 

 

 

 

 

 

The 85% Extraction grains arewheat, farro, rye and spelt.  Half of the 3

whole grains were sprouted, dried and milled intosprouted flour.

 

 

 

Comments

Kiseger's picture
Kiseger

Oh, and the focaccia looks deee-lish!  I'm also keen on that soup, The Husband really liked the sound of it, he's waddled off to consult his cook books!  Another success DAB! 

dabrownman's picture
dabrownman

find this recipe in his cook books.  It is an old Mexican Granny recipe handed down through the ages.  This one is so simple it is ridiculous - but packing real flavor.   Saute until soft; half a white onion with 1/2 stalk of celery, 1/4 of a carrot and 1 small jalapeno all diced small.  Then add one diced Mexican Grey summer squash (or an Italian one) and 1/2 tsp of fresh Mexican oregano and saute until soft.

Now, if you want it to be vegetarian, add 2 cups of veggie stock or not...... like I did by using 2 cups of home made chicken stock.   Use a stick blender  to blend until smooth.   Now add your sliced smoked sausage of choice. I used home made smoked chorizo.  If veggie, garnish with sauteed squash sticks and cilantro.... if not, garnish with Mexican crema and fresh cilantro.

Glad you liked the focaccia pizza combo  too

Happy Baking 

mwilson's picture
mwilson

Looks pretty tasty dabrownman. Lots of flavours going on there and a nice variety of wheats means this is most nutritious. If I'm ever your way may I stay for supper?

regards,
Michael

dabrownman's picture
dabrownman

Because of you, I was able to have a very nice toasted panettone breakfast today from a frozen loaf made during  last year's holidays - just as good as when first baked and 6 months old!  Perfect with Serrano Chili Minneola Marmalade.  Makes great French toast too.  Now I only have one quarter left in the freezer!  Here is a pix.  Glad you liked the post and happy baking Michael

isand66's picture
isand66

Another awesome bake DA!  Lucy has outdone herself again.  That chicken chow mien looks fantastic as well.  Almost didn't see this with all of the crappy spam!

Happy Baking!

 

dabrownman's picture
dabrownman

noodle recipe, right in front of  Chicken and Brocolli Alfredo and Buckwheat Soba Miso Soup.  What makes this Chow Mein so good is the large amount of nappa cabbage in the mix.

The Pesto and Sun Dried Tomato Focaccia Pizza is an offshoot of our favorite thin crust pizza that is a poolish, rosemary, sun dried tomato and garlic infused focaccia crust.  The pesto makes it totally different and nearly as good - it isn't thin crust so if falls a half a notch for that but would be a good base for a deep dish pizza.  This one disappeared fast none the less..

Glad you liked the post Ian and Lucy says HI to your baking crew.

Mebake's picture
Mebake

That focaccia looks incredibly delicious. Love your cuisine, and bread ofcourse, DA.

Khalid

dabrownman's picture
dabrownman

Made traditionally dimpled, olive oil with some halved grape tomatoes, some yellow peppers, green onion and some grated cheeses would be every bit as good.   The food is pretty good around here - better than the bread but I have been cooking longer:-)

Happy Baking and good luck with your bakery business Khalid. 

Catomi's picture
Catomi

That looks delicious. I'll have to try mixing pesto into my next batch of pizza dough, instead of just spreading it on top. Then maybe my husband would eat the crusts. 

If you don't mind, what is cherry yeast water?

dabrownman's picture
dabrownman

is a natural occurring yeast that is on the outside of fruits that can be cultivated like a SD starter.  But,it has no sour component and great for replacing the commercial yeast in baked goods where sour is not needed or wanted.

I wrote a primer on YW here that explains it all here YW Primer  I started mine with Minneolas from the back yard but most use apple or raisins.  You can tell from the photo, since the fruit isn't floating, that the YW needs to be fed!  I keep mine in a 14 oz re-ourposed plastic peanut butter jar.

We love putting all kinds of things in Focaccia and Pizza dough to pump up the flavor.  Your Hubby will love it too!,  Glad you liked the post and Happy Baking!

Catomi's picture
Catomi

Cool! Thanks for the reply, and for the link. I'll have to try that some day when I have some free time. 

CAphyl's picture
CAphyl

dabrownman:  Pizza and pesto are two of my favorite foods, so I like the idea of folding in pesto.  I make my own as well and have plenty in the freezer. If I understood you correctly, you folded it in before fermentation in the fridge. I will have to try this.  All the food looks so yummy!  Thanks for sharing.  Best,  Phyllis

dabrownman's picture
dabrownman

would be tempted to add more - but pesto is pretty strong.... so resist a little bit :-)  The sun dried tomato and pesto were folded in on the first of 3 stretch and folds - after 3 slap and folds.  I say it is better to slap several times  before stretching once!  Having a couple of years worth of pesto in the freezer is a very good thing indeed!  You will like this focaccia or pizza Phyllis.   Glad you liked it Phyllis and

Happy baking