by Gourmet Nun
Vegetable Stack Sandwich on Homemade Focaccia with Pesto and Ricotta
2 cups warm water
4 teaspoons active dry yeast
pinch of sugar
5 to 6 cups unbleached all purpose flour
4 Tablespoons olive oil
1/2 teaspoons salt
cornmeal for sprinkling
1/3 cup olive oil
3 to 4 Tablespoons chopped fresh herbs
Coarse salt, if desired
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.
I large eggplant,cut crosswise into slices
2 red onions, cut into slices
2 red peppers, cut into strips
3 zucchini, cut on an angle into slices
about 4 Tablespoons olive oil
kosher salt for sprinkling
2 beefsteak tomatoes, cut into thin slices
2 cups pesto
2 cups ricotta cheese
about 4 oz baby spinach
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!