Grilled Focaccia Farm Bread Bruschetta Recipe | What’s Cooking
This generous first course – or light lunch – has some serious epicurean chops both in presentation and in taste. I’d describe this recipe as a fresh and delicious mix between a caprese salad and bruschetta, with a flourish–namely a peppery arugula pesto and sweet, complex balsamic vinegar reduction.
Here, our homemade focaccia bread and ripe tomatoes are accompanied by rich and creamy burrata cheese. This particular cheese can be a challenge to find (fresh mozzarella could be substituted), but burrata, which is fresh mozzarella stuffed with shredded mozzarella and cream, is worth seeking out. To garnish, microgreens add a beautifully pro touch, but a chiffonade (slicing) of basil also works.
Grilled Focaccia Farm Bread Bruschetta
From Nordstrom Grill, Bazille and Bistro N
2 packages (4 1/2 teaspoons) active dry yeast
2 cups warm water (105° to 115°F)
1 tablespoon sugar
5 1/3 cups unbleached all-purpose flour
2 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1. In a bowl, using a wooden spoon, stir together the yeast, water, sugar and 2 tablespoons of the flour. Let stand until foamy, about 10 minutes.
2. In a large bowl, stir together 5 cups of the flour and 1 1/2 teaspoons of the salt, then form a well in the center. Pour the yeast mixture into the well along with 2 tablespoons of the olive oil. Stir with a wooden spoon, incorporating the ingredients until a soft dough forms. Use floured hands to mix the dough when it becomes too stiff to work with a spoon.
3. Dust a work surface with half of the remaining flour (about 1 1/2 tablespoons). Turn the dough out onto the work surface and knead 10 minutes, adding more flour if the dough becomes sticky. When the dough is smooth and elastic, shape it into a ball and place it back into the bowl with 1 tablespoon of the olive oil. Turn the dough once to coat.
Cover the bowl with a damp cloth and allow the dough to rise in a warm place until doubles in bulk, 30 to 45 minutes. Punch down the dough, cover and allow to rise again until doubled in bulk, about 35 minutes longer.
4. Use 1 tablespoon of the oil to grease an 11-by-15-inch rimmed baking sheet. On a lightly floured surface, spread and press the dough flat until it is about the same size as the baking sheet. Place in the prepared pan. Cover with plastic wrap and let rise until doubled, about 15 minutes. Poke firmly into the dough, making a pattern. While the dough is completing its final rise, position a rack in the middle to upper two thirds of the oven and preheat to 425°F.
5. Sprinkle the dough with 1 teaspoon salt and pepper. Drizzle evenly with the remaining 4 tablespoons olive oil. Bake until golden brown, 18 to 22 minutes. Place on a wire rack and cool completely.
4 ounces organic baby arugula, roughly chopped
1 ounce Italian parsley, roughly chopped
2 ounces slivered, toasted almonds
2 ounces grated Parmesan cheese
1 tablespoon garlic, finely minced
1 tablespoon lime juice, freshly squeezed
3 fluid ounces extra-virgin olive oil
3/4 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
1. Place all ingredients into a food processor. Process until slightly course. Add more olive oil, if necessary, to achieve a pesto-like consistency.
2. Transfer to a covered container and chill in refrigerator until ready to use. Arugula Pesto can be kept refrigerated for up to 7 days.
Balsamic Vinegar Reduction:
3 cups balsamic vinegar
1. Pour vinegar into a heavy-duty saucepan and place over medium-low heat. Allow to reduce at a low simmer until syrupy and slightly thick, to yield 3/4 cup.
2. Transfer vinegar reduction to a covered container and chill in refrigerator until ready to use. Balsamic Vinegar Reduction can be kept refrigerated for up to 7 days.
Grilled Focaccia Farm Bread Bruschetta (per plate):
2 slices hot house tomatoes, 1/2-inch thick
Focaccia Farm Bread
2 tablespoons Arugula Pesto
1/2 teaspoon Balsamic Reduction
1 ounce burrata cheese (half of 2-ounce ball)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
1 teaspoon extra-virgin olive oil
1 tablespoon micro basil (or basil chiffonade)
1. Slice focaccia bread into 1-1/2 by 4-inch pieces. Brush each piece with 1/2 teaspoon extra-virgin olive oil.
2. Preheat a grill or skillet over medium heat. Grill or toast bread on both sides until golden brown, about 2 minutes per side. Set aside.
3. Position one slice of tomato on the top right edge of 8-inch salad plate. Place a toasted slice of focaccia to rest half on tomato slice and half on the plate.
4. Spoon Arugula Pesto across the side of bread not resting on tomato, as well as onto the plate. Place a second tomato slice to the right of Arugula Pesto.
5. Drizzle Balsamic Vinegar Reduction over tomatoes and bread as well as some of the plate.
6. Add the burrata half to the top of bread and press gently to help secure it into position.
7. Sprinkle burrata, tomatoes and plate with kosher salt. Season burrata lightly with ground black pepper.
8. Drizzle olive oil onto plate and over tomatoes. Garnish dish with micro basil (or basil chiffonade).
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