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Saturday, September 7, 2013

Pesto and caper focaccia (Italian) (vegan)

A focaccia is a type of Italian bread similar to a pizza but with more oil in the dough and fewer toppings and meant to be eaten as a side to something else. I previously made a rosemary and garlic oil focaccia and this time I decided to make it in a saltier spin by spreading fresh pesto (without the cheese to keep it vegan) and some capers on top. The result was delicious enough to be eaten on its own, but it would make a lovely and flavorful side to soups, salads, roasts and so on as well :).
Inspired by this.

Last year: Tomato gratin provencal with garlic butter baguette.
Two years ago: Baby making and no cooking :).

Ingredients (serves 2-3):
  • 30 ml basil-infused olive oil
  • 250 g flour
  • 20 g fresh yeast
  • 150 ml tepid water
  • a pinch of salt
  • 4-5 tablespoons vegan green pesto (I used spinach and walnut pesto)
  • 2 tablespoons brine-preserved capers

Dissolve the yeast in the water and let it sit for 10-15 minutes. Mix the flour with the salt in a large bowl. Make a well in the middle. Pour the yeasted water and the oil in it and mix well until an even dough comes together. Round it up into a ball.

Leave it in a warm place to rise, about one hour or until doubled in size. Preheat oven to 220 degrees C. Line a baking sheet with baking paper. After the dough is risen, spread it thinly on the prepared sheet. Push little holes in it with your fingertips and spread the pesto and the capers on top. Gently push the capers in the dough so they don't come off during baking.

Put it in the preheated oven and let it bake for 20-23 minutes. Take out, allow to cool a bit and dig in! :)

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