Brooklyn-based baker Renato Poliafito shares recipes from his new cookbook.
From focaccia to limoncello layer cake, nothing quite tempts taste buds like fresh-baked Italian pastries.
Generously rub a baking sheet with olive oil. Transfer the dough to the baking sheet and pat into a rough square shape. Fold the dough over itself by lifting the edge farthest from you and pulling it toward you to fold in half. Turn the baking sheet 90 degrees and repeat this process until all four sides have been folded on top of each other. Cover the baking sheet with a kitchen towel and let the dough rest at room temperature for 30 minutes.
Discard the plastic wrap and dimple the focaccia with your fingers for the classic, undulating surface. Pop any large bubbles as those may blister and char, unless that's the look you're going for. When the focaccia has cooled for 10 minutes, spread the cheese mixture in a thin, even layer over the focaccia, leaving a 1-inch border around the edges. Drape about 115 grams thinly sliced mortadella over the ricotta, folding the slices to give some height. Top with about 80 grams baby arugula, a drizzle of olive oil, a handful of chopped pistachios, and another pinch of salt and pepper.If you aren't one for tradition, go ahead and mix all the seasons together to top your focaccia.
Let cool on the baking sheet for 10 minutes before drizzling with a little olive oil. Cut each quadrant into 4 slices, for a total of 16 slices. The focaccia is best served immediately. There will be no leftovers.Day 1: The starter can be stored in an airtight container in the refrigerator indefinitely, with regular feedings 1 to 2 times a week."As a child, I was obsessed with Moroccan black olives, which were readily available by the barrel at our local Italian market. I could eat an entire pint container in one sitting. As I got older, like most teenagers, I began to experiment... with different kinds of olives. Kalamata, Cerignola, Manzanilla, I've tried all of them.
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