Vegetable Stack Sandwich on Homemade Focaccia with Pesto and Ricotta
SERVINGSCHANGE SERVING SIZE |
COOK TIME35-40mins. |
PREP TIME |
READY IN155mins. |
Ingredients
- Focaccia:
- 2 cups water warm
- 4 tsp. yeast dry, active
- pinch sugar
- 5 to 6 cups flour all purpose, unbleached
- 4 tbsp. olive oil
- 1/2 tsp. salt
- cornmeal for sprinkling
- 3 to 4 tbsp. herbs fresh, chopped
- salt Coarse, if desired
- Stack Sandwich:
- I eggplant large, cut crosswise into slices
- 2 onion(s) red, cut into slices
- 2 bell pepper(s) red, cut into strips
- 3 zucchini cut on an angle into slices
- about 4 about 4 olive oil
- kosher salt for sprinkling
- 2 cups pesto
- 2 cups ricotta cheese
- about 4 oz. baby spinach
Instructions
Focaccia:
- Pour the warm water in a small bowl.
- Sprinkle the yeast, sugar and 2 Tablespoons of the flour over the the water.
- Stir until dissolved, and then let sit until foamy, about 15 minutes.
- In a large bowl, place the 4 Tablespoons olive oil, salt, 1 cup of the flour and the yeast mixture.
- Whisk hard until smooth, about 3 minutes.
- Add the remaining flour, 1/2 cup at a time, stirring until a soft, sticky dough is formed.
- Turn onto a floured surface and knead to form a springy ball, dusting with flour to prevent sticking, about 3 minutes.
- Place the dough in a greased deep container, and let rise until triple in bulk, about 1 1/2 hours.
- Grease a 17 x 11 inch baking sheet and sprinkle with cornmeal.
- Place the dough ball on a lightly floured surface.
- Press and flatten the dough.
- Lift and pull gently, stretching to fit the baking sheet.
- Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk.
- Meanwhile combine herbs and 1/3 cup olive oil, let sit for 30 minutes.
- Preheat oven to 400 degrees F.
- Using fingertips or knuckles, gently poke indentations all over the surface of the dough about 1/4 inch deep.
- Drizzle the oil/herb mixture over the surface of the dough, letting it pool in indentations. Bake for 35 to 40 minutes until nicely browned.
- Sprinkle with salt if desired.
Stack Sandwich:
- Lay the eggplant out onto trays lined with paper towel, sprinkle with salt, and let sit for about 10 minutes.
- Blot with more paper towel.
- Place eggplant, zucchini, red pepper and onion on baking sheets greased with olive oil.
- Brush all vegetables generously with olive oil, sprinkle with kosher salt. Bake in a 400 degree F oven until tender.
- Cut Focaccia into squares, and then cut into 2 layers. Spread each layer with pesto, and the bottom with 2 teaspoons ricotta.
- Place baby spinach next, then a slice of eggplant, onion, tomato, a couple of slices of zucchini and finally some strips of red pepper.
- Place top layer of focaccia on this and you have a great sandwich!