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White Dog Cafe's Farm Stand Focaccia

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is indescribable in its evocation of innocence and delight..."
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Friday, November 10, 2006

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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 Press

(Serves 8)

“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.
We make them for feeding crowds and they travel well; so gather a bunch of
friends and at least a few bottles of wine and head for your favorite picnic spot.”

2 pounds Parmesan Focaccia dough, omitting the Parmesan cheese
and black pepper [or not!]
1 small zucchini, cut into 1/4-inch rounds
10 cherry tomatoes, halved
1 small red onion, sliced into rings
1 yellow bell pepper, cut into 1/4-inch strips
1 tablespoon minced garlic
1/2 teaspoon hot red pepper flakes
1 teaspoon salt
1/2 cup extra-virgin olive oil
1/2 cup whole fresh basil leaves
6 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
(about 1 cup)

1. Prepare the Parmesan focaccia dough recipe through Step 4.
2. About 30 minutes before baking, preheat the oven to 400 degrees F.
3. 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 of the dough; top with the oiled vegetables, pressing them lightly into the dough. Scatter the cubed
cheese over the vegetables.
4. Bake the focaccia until the top is browned and the vegetables are tender,
25 to 30 minutes. Cut into wedges or slices and serve.