Recipe: Pesto Focaccia (using wheat flour and beer)

PESTO FOCACCIA
"This version of Liguria's famed focaccia, topped with pesto, tomatoes, olives, and onions, comes from Biagio Settepani, executive pastry chef and co-owner of Pasticceria Bruno in New York City."



FOR THE PESTO:
1 1⁄4 cups packed basil leaves
1⁄4 cup olive oil
1⁄4 cup grated parmigian-reggiano
2 tbsp. minced sun-dried tomatoes in oil
2 tbsp. pine nuts
1 clove garlic, minced
Kosher salt and ground black pepper, to taste

FOR THE FOCACCIA:
1 tbsp. active dry yeast
2 cups of water heated to 115 degrees F
1⁄3 cup boiled, mashed potatoes
1 tbsp. melted butter
1 tbsp. lager beer
1 tbsp. kosher salt
5 1⁄2 cups wheat flour
12 kalamata olives, pitted and halved
10 cherry tomatoes, halved
1⁄2 small red onion, sliced
1⁄2 cup grated parmigian-reggiano
1⁄2 cup packed basil leaves

TO MAKE THE PESTO:
Process the 1 1⁄4 cups basil leaves, oil, parmigiano, tomatoes, nuts, garlic, and salt and pepper in a food processor until smooth, and then refrigerate.

TO MAKE THE FOCACCIA:
In the bowl of a stand mixer fitted with a dough hook, combine the yeast and 2 cups of water heated to 115 degrees F; let sit until foamy, about 10 minutes.

In a bowl, stir together the potatoes, butter, beer, and salt until smooth; add to the yeast mixture and whisk until smooth. Add the flour and mix on medium speed until a dough forms. Increase the speed to medium-high and knead until the dough is smooth, about 8 minutes. Cover the bowl with plastic wrap and let the dough rise until it has tripled in volume, about 3 hours.

Transfer the dough to a greased (13x18-inch) rimmed baking sheet and, using your fingers, spread the dough until it completely covers the bottom. Using your hands, spread pesto evenly over the dough, and then scatter olives, tomatoes, and onion over the pesto. Sprinkle parmigiano over the top of the dough and, using your fingertips, press the dough all over to form dimples. Let sit, uncovered, until puffed, about 45 minutes.

Heat oven to 400 degrees F.

Bake the focaccia until its edges are golden brown and the dough is cooked through, about 20 minutes. Let cool for 10 minutes and then scatter the 1/2 cup basil leaves over the top; cut into squares and serve.

COOKING NOTE:
Make an extra batch of the pesto and store it in the refrigerator for up to one week to toss with pasta or vegetables, or to stir into chicken soup.

Makes 12-16 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Saveur Easy Italian by the Editors of Saveur Magazine