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  1. Inspiring food service recipes for New Zealand

Spent Grain Detroit-Style Focaccia

Spent Grain Detroit-Style Focaccia – Recipe

An inventive, flavourful recipe that uses fermentation to enable you to utilise leftover ingredients. This high-fibre focaccia base is topped with a pesto made with carrot tops, carrot aioli, fermented garlic, and Nduja to add some irresistable umami and spice.

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Ingredients per serve

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Carrot Aioli

Carrot Top Pesto

  • Carrot tops, blanched 240.0 g
  • Spinach, blanched 120.0 g
  • Lemon zest 1.0 x
  • Olive oil 56.0 g
  • Canola, or mild oil 56.0 ml
  • Avocado 1.0 x
  • Parmesan, grated, rind reserved 225.0 g

Fermented Garlic Cream

Pizza Dough

  • Spent grain flour 55.0 g
  • Water, warm 295.0 ml
  • Instant yeast 2.0 tbsp
  • Sugar 2.0 tbsp
  • Olive oil 2.0 tbsp
  • All-purpose flour, as needed

To Cook & Serve

  • Dough 1.0 x
  • Mozzarella, low-moisture, diced 112.0 g
  • Gouda cheese, diced 112.0 g
  • Carrot aioli 112.0 g
  • Carrot top pesto 25.0 g
  • Fermented garlic cream 25.0 g
  • Nduja 112.0 g

An inventive, flavourful recipe that uses fermentation to enable you to utilise leftover ingredients. This high-fibre focaccia base is topped with a pesto made with carrot tops, carrot aioli, fermented garlic, and Nduja to add some irresistable umami and spice.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Carrot Aioli

    • Rinse the carrots and toss with oil.
    • Roast at 163°C until tender. Let it cool.
    • Place the carrots, HELLMANN'S Real Mayonnaise, hot sauce, and vinegar in a blender.
    • Purée until smooth. Set aside for use.

  3. Carrot Top Pesto

    • Place the carrot tops, spinach, lemon zest, olive oil, canola oil, avocado, and grated parmesan in a blender.
    • Purée until smooth. Set aside for use.

  4. Fermented Garlic Cream

    • Combine the garlic cloves and spices in a jar.
    • Dissolve the kosher salt in water and pour over the garlic herb mix.
    • Let it set on the counter with a loose-fitting lid for 4 days.
    • Seal and place in the refrigerator until needed.

  5. Pizza Dough

    • Mix water and sugar together, then sprinkle instant yeast over to bloom.
    • Once the yeast starts to foam, mix in the spent grain flour and olive oil.
    • Knead the dough until smooth, around 4 minutes.
    • Place in a greased bowl, cover, and let it rise until doubled in size.
    • Knock down the dough and place in the steel pans—professional Detroit-style pizza pans are non-toxic, never need any seasoning, and can last for years.
    • Let it rise again for about 1 hour.

  6. To Cook & Serve

    • Preheat the oven to 240°C.
    • Top the pizza dough with diced cheeses, making sure to spread across the entire pan.
    • Drizzle with the fermented garlic cream.
    • Bake for 18 minutes or until the dough is cooked through and the cheese is crispy on the sides.
    • Place Nduja on top of the hot pizza and let it sit for 5 minutes.
    • Remove the pizza from the pan. Drizzle over some carrot aioli and carrot top pesto.
    • Cut into 4 pieces and serve.

  7. Chef's Tips

    • Nduja is a spicy, spreadable pork sausage from Italy and is available from meat suppliers or specialty food suppliers.
    • Any spreadable salami can be used as a substitute for Nduja.
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