Focaccia with Pistachio Butter & Ricotta & Salad

Focaccia

Ingredients

• 500 g flour
• 350 ml water (room temperature)
• 9 g fresh yeast (or 3 g dry yeast)
• 10–11 g salt
• 40 ml olive oil (plus extra for drizzling)
• Pistachio butter (to taste)
• Ricotta (to taste)
1. Dissolve the yeast in the water.
2. Add flour and mix until combined.
3. Add salt and 20 ml olive oil.
4. Mix until a sticky dough forms (3–5 minutes). It will be soft and slightly wet — that’s correct.

First Rise

Cover and let rise at room temperature for 2–3 hours, until doubled.

Shape

1. Oil your tray with the remaining 20 ml of olive oil.
2. Transfer dough into the tray.
3. Gently stretch to fill the pan.
4. Cover and let rise again 45–60 minutes.

Dimple

1. Preheat oven to 220°C.
2. Oil your fingers and press deep dimples all over the surface.
3. Drizzle lightly with olive oil.

Bake

1. Bake at 220°C for 12 minutes.
2. Remove from the oven, add small spoonfuls of pistachio butter and ricotta.
3. Return to oven for 5 more minutes, until golden with crisp edges.

Cool & Serve

Let rest 10–15 minutes before slicing.

Pistachio Butter

Ingredients

• 200 g shelled pistachios (unsalted)
• 1–2 tbsp neutral oil (or light olive oil), optional
• Pinch of salt (optional)

Method

Roast (Highly Recommended)

1. Preheat oven to 160°C.
2. Roast pistachios for 8–10 minutes until fragrant.
3. Cool completely.

Blend

1. Add pistachios to a strong food processor.
2. Blend continuously. The mixture will go from crumbs to thick paste, to a clumpy mass, to smooth butter. This takes 5–10 minutes, depending on your machine. Scrape down sides as needed.

 Adjust Texture

• If too thick, add 1 tbsp oil at a time until smooth.
• Add a pinch of salt if desired.

Fennel, Grilled Zucchini & Parmesan Salad

Ingredients (Salad Vegetables)

• 2 fennel heads, thinly sliced
• 2 zucchinis, grilled
• 1 green apple, julienned
• 2 cucumbers, sliced
• 2 cobs ofcorn, kernels removed
• 1 bunch basil, torn
• 1 Cos lettuce (Romaine), torn
• ½ cup rocket (arugula) & mixed herbs
• ½ bunch chives, finely sliced
• ½ cup shaved Parmesan
• ½ cup olives (green or Kalamata), pitted & torn
• 1–2 tbsp capers, rinsed

Ingredients (Zucchini Purée)

• 2 medium zucchinis, sliced
• 1 small garlic clove
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt & white pepper to taste

Method

1. Heat olive oil in a pan over medium heat.
2. Add zucchini and garlic. Cook gently 8–10 minutes until very soft (no browning).
3. Remove garlic if you prefer a milder flavour.
4. Blend until completely smooth.
5. Add lemon juice, salt, and white pepper.
6. Chill slightly before using.

Texture should be silky and spreadable, not runny.

Lemon Dressing

• 3 tbsp extra virgin olive oil
• 1½ tbsp lemon juice
• 1 tsp Dijon mustard
• Salt & cracked black pepper

Whisk well.

Assembly

Option 1 – Tossed Style (Rustic)

1. Toss the fennel, cucumber, apple, corn, grilled zucchini, lettuce, herbs, olives, and capers with dressing.
2. Spoon zucchini purée onto base of serving platter.
3. Pile salad on top.
4. Finish with Parmesan and chives.
5. Add the focaccia on the side.

Option 2 – Restaurant Plated

1. Spread zucchini purée in a circular base on the plate.
2. Neatly layer dressed salad in the centre.
3. Garnish with shaved Parmesan, extra herbs, and a few whole capers.
4. Finish with olive oil and cracked pepper.
5. Add the focaccia on the side.

Enjoy!
Mitch, Dan & the Gaia Culinary Team