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La Belle Cuisine
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
“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.
them for feeding crowds and they travel well; so gather
a bunch of
and at least a few bottles of wine and head for
your favorite picnic
black pepper [or
small zucchini, cut into 1/4-inch rounds
cherry tomatoes, halved
small red onion, sliced into rings
yellow bell pepper, cut into 1/4-inch strips
tablespoon minced garlic
teaspoon hot red pepper flakes
cup extra-virgin olive oil
cup whole fresh basil leaves
ounces fresh mozzarella cheese, cut
(about 1 cup)
Prepare the Parmesan focaccia dough recipe through Step 4.
2. About 30 minutes before baking, preheat the oven to 400
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
the dough; top with the oiled vegetables, pressing them lightly into
dough. Scatter the cubed
cheese over the vegetables.
Bake the focaccia until the top is browned and the vegetables are
25 to 30 minutes. Cut into wedges or slices and serve.
More from the White Dog Cafe!
Desert Garden Gazpacho with
Garden Vegetable Minestrone
Herbed Parmesan Polenta
Italian Sausage Grinder
Index - Bread Recipe Archives
Summer Holiday Recipes!
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