Focaccia with Pesto, Olives, and Peperoncini
Baking and Desserts | Italian cuisine
⏳ Time
3 hours 45 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Focaccia with Pesto, Olives, and Peperoncini
Ingredients
- Wheat Flour - 17.6 oz
- Salt - to taste
- Water - 11 fl oz
- Semolina - 0.7 oz
- Olive Oil - 1 fl oz
- Dry yeast - 0.5 oz
- Marinated cherries - 20 pieces
- Canned Peaches - 1 can
- Pesto - to taste
- Olives stuffed with lemon - 20 pieces
Step by Step guide
Step 1
Mix the flour with the semolina, rub the yeast until it forms fine crumbs. Add salt, olive oil, and water.
Step 2
Place the dough on a surface and knead. Form into a ball and let the dough rest for 1 hour.
Step 3
Place the dough on a greased baking sheet. Drizzle with oil and spread the dough evenly. Cover with a towel and let it rise in a warm place for 45 minutes.
Step 4
Dimple the dough with your fingers to create indentations and let it rest for another 30 minutes.
Step 5
Chop the cherry tomatoes and peperoncini.
Step 6
Spread pesto over the dough, add the tomatoes, peppers, and pitted olives. Gently press them in with your fingers and let it rest for 45 minutes.
Step 7
Preheat the oven to 482°F. Reduce the temperature to 428°F and bake for 25–30 minutes until lightly golden.
Step 8
Cool on a rack and brush with oil.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.