Focaccia Ortolana Recipe
Vegetais grelhados com queijo e pesto de manjericão em focaccia
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Ingredients
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Dough
Vegetables
Pesto
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a large bowl, mix warm water with active dry yeast and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
Add all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Vegetable Preparation
- 5
Prepare Vegetables
Slice the zucchini, red bell pepper, eggplant, and red onion into even pieces.
- 6
- 7
Grill Vegetables
Preheat a grill or grill pan over medium-high heat. Grill the vegetables for about 5-7 minutes until tender and charred.
Pesto Making
- 8
Blend Pesto
In a food processor, combine fresh basil, pine nuts, Parmesan cheese, minced garlic, olive oil, and salt. Blend until smooth.
Assembly and Baking
- 9
Preheat Oven
Preheat your oven to 425°F (220°C).
- 10
Shape Dough
Once the dough has risen, punch it down and transfer it to a greased baking sheet. Press it out into a rectangular shape.
- 11
Add Toppings
Spread the pesto evenly over the dough, then top with grilled vegetables and sprinkle shredded mozzarella cheese on top.
- 12
Second Rise
Let the assembled focaccia sit for about 20 minutes to rise slightly.
- 13
Bake
Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and the cheese is melted.
- 14
Serve
Allow to cool for a few minutes before slicing and serving warm.