Pesto with Focaccia

November 20, 2008

Last night, I came home cold, tired, and glum. I needed something hot, so I made some focaccia, spread some homemade pesto* over the top, and stuck it in the oven. Fifteen minutes later, my whole apartment smelled like pesto and life was much, much better.

*I made a bunch of pesto this fall and froze it. Basil won’t be back in season until next summer, but I’ll post the recipe tomorrow so we can all bask in fragrant nostalgia.

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Flatbread & Pizza Dough

November 17, 2008

1 cup warm water

1 tablespoon yeast

1 teaspoon sugar

1 teaspoon salt

2 tablespoons olive oil

2 1/2 cups flour

Dissolve yeast in water, stir in sugar and salt, add oil. Stir in flour. Turn the dough out onto a lightly floured surface and knead, adding flour whenever the dough gets too sticky, for ten minutes. Flatten the dough onto a lightly oiled cookie sheet. Brush olive oil and rosemary over the top. Bake at 425 for 15 minutes, or until golden brown around the edges.

Variations:

Pizza: substitute tomato sauce, veggies and mozzarella for the olive oil and rosemary. Increase cooking time to about 25 minutes.

Calzones: divide the dough into 5-6 pieces, flatten them into disks, and spoon a mixture of veggies and cheese onto half of each disk, fold the other half of the disk over, and pinch the edges shut. Cook for 25-30 minutes.

Breakfast pizza: spread with butter, sugar, and cinnamon. Or, spread with butter and jam.

Wholewheat/spelt: Make the dough with whole wheat spelt flour, or with half whole wheat and half white flour.