Posts Tagged ‘mozzarella cheese’

Focaccia is a flat oven baked Italian bread which is seasoned with olive oil, herbs and other ingredients of your choice. It looks similar to pizza but called Focaccia. The inside texture is soft, and light to touch where as the outside is crispy and golden brown.Since it’s baked at high temperature which gives a crunchy golden brown bottom.You can use focaccia bread dough as pizza dough too or can be used a sandwich breads.

Onion and Cherry Tomato Focaccia

Onion and Cherry Tomato Focaccia

This is the first time I have made bread from the scratch, although I’m not of a yeast-bread baking expert yet but this time this really turned out great and gorgeous looking.

Also, making bread requires a lot of patience and time which is really worth it at the end. Hence don’t try to rush this recipe, give plenty of time to rise. You may have to plan ahead if you are going to bake this bread as it requires at least 2 hours to rise properly. At this stage, it’s good to let it rise for as long as you can. The puffier it gets the more soft it bakes up. Since I am a person who will check every minute or so, to see whether the yeast is working or not, so what I do is I go out for shopping or to the park with my son in this way my dough gets plenty of time to rise without any disturbance and peeking… 🙂

Onion and Cherry Tomato Focaccia

Onion and Cherry Tomato Focaccia

Ingredients:

  • 2  1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 2 teaspoon dry yeast
  • 1 cup plus 2 tablespoon warm water

For topping:

  • 1/4 cup grated mozzarella cheese
  • 2 tablespoon olive oil
  • 1 cup cherry tomatoes, cut in halves
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, crushed and  minced
  • 1/4 teaspoon crushed red chilli flakes
  • 5-6 fresh basil leaves, cut in long strips

Directions:

  • To make the dough, mix honey and yeast in luke warm water and let it sit for several minutes, until it begins to bubble, that means yeast is working its charm here and you are going to be successful in making a gorgeous focaccia bread.
  • Stir together the yeast mixture, salt and flour and mix everything well. Knead by hand for 5-7 minutes, or until the dough forms into a smooth round, still soft and a bit sticky. Coat a big bowl with the tablespoon of olive oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  • While the dough is rising, toss together the sliced onion, cherry tomato halves, 2 tablespoons of the olive oil, salt, red pepper flakes and keep it aside to marinate.
  • Brush a Cookie sheet with olive oil and keep it aside.
  • Punch down the dough on a floured surface, roll out  dough into a rectangle,  press the same on oiled brushed baking sheet.
  • Brush olive oil over the rectangle shaped dough and set it aside until it gets fluffy, for about 1 hour.
  • Make dimples on the dough with your thumb and top with grated mozzarella cheese, marinated onions, fill the dimples with cherry tomatoes halves and drizzle the rest of marinated oil on top of it.
  • Bake at 425 until golden, about 20 minutes. Garnish with thinly Julienne basil leaves. And enjoy your slices!!
Onions and Cherry Tomato Focaccia

Onions and Cherry Tomato Focaccia

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Serving Yields: 2-3 persons

White pizza with Arugula Greens 

This is another dish from the book Barefoot Contessa – Back to Basics by Ina Garten.  As you have seen the arugula salad, I had some leftover arugula leaves from the package which I did not use in the salad. So, thought of making this white pizza. This is very simple pizza with some fresh cheese. I had made this for our last Friday night dinner and needless to say it turned out lovely.  The cheese used in this pizza is fresh mozzarella and goat cheese.  

White Pizza with Arugula Greens

White Pizza with Arugula Greens

Ingredients:  

For the pizza dough  

  • 2 cups all-purpose flour
  • 1 teaspoon dry yeast
  • 1/2 cup warm water
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon salt

For garlic oil

  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon red chilli flakes
  • 2 tablespoon olive oil

For toppings  

  • 1/2 cup fresh grated mozzarella cheese
  • 1/4 cup goat cheese, crumbled
  • 1 teaspoon freshly squeezed lemon juice
  • 4 ounce baby arugula leaves
  • handful of walnuts for garnishing
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
Preparation:
  •  In a bowl, mix the yeast with warm water, honey, salt, olive oil and stir well.
  • Keep it aside for 5-7 minutes or until the yeast starts forming bubbles on it.
  • Take flour in a large bowl, slowly add yeast mix and knead the dough with your hands.
  • Once dough is ready transfer to a bowl  brushed with olive oil. Cover it with kitchen towel and keep the bowl in warm place.
  • Approximately 1-2 hours or until the dough doubles in volume. The temperature in the kitchen should be around 65-70 degree fahrenheit for dough to rise properly.
  • Meanwhile make garlic oil.
  • Heat oil  in a small sauce pan over low heat, add sliced garlic and red chilli flakes and cook for 10 minutes, do not let the garlic burn. Stir continuously, once done keep it aside.
  •  When the dough is doubled its original size, punch it down to remove all the air bubbles accumulated.
  • Divide the dough into two equal portions.
  • On a lightly floured surface, rolled the dough using rolling-pin and your hand in a round circle. Make a pizza about 7-8 inches in diameter.
  • Repeat it for the other portion of dough.
  • Now pizza is ready to get the layer of toppings.

Pizza Assembly: 

  • On a sheet pan lined with parchment paper, place both the pizza side by side. Brush them with garlic oil and sprinkle each one with black pepper.
  • Layer the pizza with grated mozzarella cheese and goat cheese. Brush garlic oil on top of it.
  • Bake  the pizza in a regular over at 400 degree fahrenheit for about 20-30 minutes.
  • Pizza is done when the bottom surface is light brown. Check by lifting the surface once.
  • Meanwhile, for dressing the arugula leaves, Mix olive oil, black pepper, lemon juice , salt to taste and whisk altogether.
  • When the pizza is done, take arugula leaves in a large bowl and add enough dressing to just moisten the leaves.
  • Keep a large bunch on top of each pizza, garnish with walnuts and serve immediately.

    

White Pizza with Arugula Greens

White Pizza with Arugula Greens