SmartMarket: Operators Turn Heads With Signature Menu Items from Caputo
Leading industry cheese manufacturer Caputo Cheese in Melrose Park, IL, offers custom cheese solutions to inspire innovation.
With the explosion of social eating and foodie-mania, more and more operators are turning up their culinary creativity to build menus that stand out from the competition. They seek manufacturers with the experience and know-how to create authentic products that best fit their culinary visions. They demand exceptional taste, as well as the multiple formats, innovative formulations and custom seasoning blends, along with the melting temperatures, shelf life and back-of-house ease they need.
That’s why more and more pizzerias turn to Caputo Cheese.
Offering countless diverse types of cheese from all over the world, including their own award-winning Fresh Mozzarella line, Caputo Cheese is an expert in formulating just the perfect cheese blend for an application. By listening to the customers’ needs, and considering flavor, functionality and their bottom line, the Caputo team will determine the best cheese for you without sacrificing the quality of the finished result. Whatever your needs, you can trust that Caputo will deliver the quality, flavor and consistency that only high standards and family pride can produce. For more information, call 708-450-0074, or visit caputocheese.com.
Focaccia with Pesto and Butternut Squash
Recipe makes one full-size sheet tray
375⁰ in a convection oven with a low fan
2 tbsp. instant yeast
2 c. warm water, divided
¼ c. olive oil plus more for coating and drizzling
1 tbsp. honey
1 tbsp. kosher salt
5 c. AP flour
8 oz. basil pesto, divided
1 butternut squash, sliced in ¼” rounds, and roasted
1½ c. shredded Parmigiano-Reggiano
Sea salt, to taste
Activate yeast by adding ¼ c. warm water, ¼ c. olive oil, and honey to bowl of a stand mixer and whisk to combine.
Let it sit for 5-10 minutes, or until yeast starts to bubble and get foamy.
Whisk kosher salt and flour together, and add to yeast mixture.
Using dough hook, start mixing while drizzling in remaining water until a dough starts to form.
Mix on medium speed for 8-10 minutes. (The dough should pull away from the bowl.) Add a sprinkle of flour if dough is sticky.
During the last minute of mixing, add 4 oz. of pesto.
Coat sides of mixing bowl with olive oil, put dough in and put in a warm place to proof, covered with plastic wrap, until dough is doubled in size.
Place dough on parchment-lined sheet tray, and shape to fit sheet tray, using fingers to make indentations throughout.
Drizzle olive oil on dough, and sprinkle with coarse sea salt.
Place butternut squash rounds on top and sprinkle with shredded Parmigiano-Reggiano.
Drizzle with olive oil before putting in oven.
Bake until bread is browned and baked through, approximately 20-25 minutes.
Remove from oven, and let cool.
Cut and drizzle with olive oil and remaining pesto for service.