Ingredients
Dough
- 500 grams of Flour / All-Purpose Flour
- 1 teaspoon of Salt
- 300 ml of Tepid water
- 1 sachet (7grams) of Yeast
Pesto
- 30 grams of Fresh basil
- 2 cloves of Garlic
- 50 ml of Extra virgin olive oil
- 80 grams of Pine nuts
- (to taste) Salt
- (to taste) Pepper
Other
- Extra virgin olive oil
- (optional) Semolina
- 15 whole Cherry tomatoes
Directions
Steps
1 Done | The doughCombine the flour and salt. Add the yeast to the tepid water and mix. Add this to the flour and mix together either using a spoon or your hands. |
2 Done | The pestoWhile the dough is rising you can start making the homemade vegan pesto. |
3 Done | After the first hour, prepare your oven dish. Grease the dish with olive oil and sprinkle semolina on the bottom of the dish. |
4 Done | Preheat your oven to 220°/425°F. |
5 Done | Place the oven dish in the oven and bake the focaccia for 25 to 30 minutes. |
6 Done | Drizzle with olive oil immediately after the focaccia comes out of the oven. |