Foccacia.

I've always been a fan of Foccacia because of its fresh and versatile taste. It can go along with any soups and appetizer down to main courses and pasta of any kind. 

A restaurant situated at the center of Serendra called, Chelsea, has always been my favorite go to place most especially when Jules would come over to visit back when I was still in Culinary School. 

I like how they decorated the place and how cozy it feels when you are actually there, from seeing their Chefs prepare your meal in their open kitchen to buying pickled vegetables and canned sardines that they concocted themselves. 

My favorite dish would always be the Duck Confit in Wild Mushroom Risotto. I wonder if they still serve it now. 

But before every meal was always a plate of Warm Foccacia with olive oil and balsamic vinegar and oven roasted garlic on the side. I can almost smell it as I write this. 

Our backyard garden has always been without the presence of Fresh Basil Leaves. 

That is why, I make our own pesto and spreads from scratch.

So, today, I made a huge batch of Pesto and so I decided on a whim, to make Foccacia from what my alma matter taught me. 

Fresh is always best.

I used walnuts because I couldn't get Pine Nuts here in Ormoc. It works absolutely fine.

Foccacia di Milano

recipe from school

Ingredients

Dough

Bread or All Purpose Flour        650 grams

Yeast                             20 grams

Salt                              15 grams

Water, room temperature           425 ml

Olive Oil                         100 ml

Pesto (Fresh or Store Bought)     100 grams or depending on your liking

Thyme, Rosemary or Basil for Sprinkling

Procedure

Pre heat the oven to 390 to 410 degree F.

1. Dissolve yeast in water, mix all ingredients (except olive oil) for      5 minutes at low speed and 10 minutes on medium speed until the dough no longer sticks on the side and bottom of the bowl.

2. Add Olive Oil and pesto 5 minutes before end of kneading time.

3. Bulk fermentation; 45 minutes punch down after 20 minutes.

     (Literally punching the dough down to deflate)

4. Put the dough on an oiled baking tray, flatten it properly and let it rest for 45 minutes. 

5. Dimple the dough with your finger tips and top with your favorite topping as desired. Sprinkle with sea salt and herbs.

6. Bake approximately for 20 to 25 minutes.

Here is is. 

It may not look good with the kitchen lighting and all, but trust me, the long proofing and waiting time is worth it. 

Enjoy it while its warm. 

Perfect with soups especially when the weather calls for it.