Basket of Various Tomatoes,
Squash...
Photographic Print
Damien, Paul
Buy at AllPosters.com
 

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

White Dog Cafe's Farm Stand Focaccia

"The smell of good bread baking, like the sound of lightly flowing
water, is indescribable in its evocation of innocence and delight..."
~ M.F.K. Fisher, The Art of Eating

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Shop igourmet.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Tutto Bene
Art Print
Garant, Jennifer
Buy at AllPosters.com

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 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.

More from the White Dog Cafe!
Caribbean Feast
Desert Garden Gazpacho with
Margarita-Scallop Seviche
Garden Vegetable Minestrone
Herbed Parmesan Polenta
Italian Sausage Grinder

Index - Bread Recipe Archives
Summer Holiday Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search