Focaccia with Pesto Sauce
Baking and Desserts | Italian cuisine
⏳ Time
40 minutes + 4 hours
🥕 Ingredients
10
🍽️ Servings
1
Description
Recipe by Michael Smith, the head pizza chef at a popular American restaurant.
Ingredients
- Wheat Flour - 4.6 oz
- Water - 2 fl oz
- Dry yeast - 0 oz
- Salt - 0.1 oz
- Olive Oil - 1 fl oz
- Fresh basil leaves - 1.4 oz
- Parmesan Cheese - 0.4 oz
- Pistachios - 0.4 oz
- Garlic - 2 cloves
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the pesto sauce. Remove the tough stems from the basil and place the leaves in a blender bowl.
Step 2
Add the nuts, grated Parmesan cheese, garlic, salt, and pepper, and blend with an immersion blender, gradually adding 30 ml of olive oil in a thin stream.
Step 3
Transfer the sauce to a jar, seal it, and store it in the refrigerator.
Step 4
Prepare the focaccia. Dissolve the yeast in warm water, gradually add the flour, kneading the dough until smooth. At the end, add salt and 5 ml of olive oil.
Step 5
Gather the prepared dough, wrap it in plastic wrap or cover it with a towel, and let it rise for 2 hours.
Step 6
Then knead the dough, shape it into a ball, cover it again, and let it rise for another 2 hours.
Step 7
Divide the dough into 2 pieces and roll each into a round shape, about 3 mm thick. Spread a thin layer of pesto on the surface of the rounds, leaving about 1.5 cm from the edge.
Step 8
Bake the focaccia one flatbread at a time in an oven preheated to 536°F, using the top heating function.
Step 9
Serve immediately. Offer the remaining pesto on the side for dipping the flatbread.
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