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Pesto focaccia

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Ingredients

Adjust Servings:
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

Nutritional information

196
Calories
25g
Carbs
9g
Fat
4g
Protein
1g
Sugar

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Pesto focaccia

  • 2 hours and 40 minutes
  • Serves 15
  • Medium

Ingredients

  • Dough

  • Pesto

  • Other

Directions

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Steps

1
Done

The dough

Combine 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.
Once the dough has come together, knead for 5 minutes. Then, put the dough back into the bowl.
Run a tea towel under warm water and place this over the bowl with the dough and let the dough rise for an hour.

2
Done

The pesto

While 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.
Place the dough in the oven dish and form it so it fits in the oven dish.
Add the pesto to the top of the dough and spread it over the entire surface. And, using your hands, press holes in the dough.
Press in the cherry tomatoes and cover with a warm tea towel again.
Let it rise for an hour.

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.

Jalisha

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