Wow. It’s leftover day, already? We don’t have a lot leftover this week. With all these breads and muffins I’ve been making, we have eaten almost everything up. My best choice to use in a recipe came from Tuesday’s Chickpea Fajitas. I immediately thought of one of my favorite focaccia breads from Panera. It’s the one they use on the Mozzarella and portabella sandwich and I believe it’s Red Onion Rosemary focaccia. So, my fajitas have onions and peppers and chickpeas. Perfect! I found a great-sounding Tyler Florence recipe for the bread part and just changed out all the toppings.
Inspired by Fabulous Focaccia.
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 1/2 to 4 cups flour
- 1 tablespoon coarse salt
- 1/4 cup olive oil
- Cornmeal, for dusting
- 2 tablespoons olive oil
- 2 cups Chickpea Fajitas filling (caramelized onions, bell peppers and chickpeas in fajita seasoning)
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or towel and let rise until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with towel or plastic wrap. Let rest for 15 minutes.
In the meantime, heat or cook topping mix. Preheat oven to 400. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add fajita blend. Bake on the bottom rack for 15 to 20 minutes.
Fantastic.I had forgotten how much I love focaccia bread. This is super awesome and super easy to make. I’m not sure why I never made it at home before. I highly recommend the focaccia base with any toppings you like.
Project Food Budget:
So far this week we’ve spent a bit over our weekly budget with $50 at the grocery store and $45 on our CSA box (which arrives this afternoon). Our weekly total is $95. But we’re still only at $191 of our $300 monthly budget. I feel pretty good about that at halfway through the month.
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