Usuba
Focaccia with Pesto
Crispy flatbread with aromatic basil, pine nut, and parmesan sauce. The dough made with fresh yeast rises twice, then bakes with a thin layer of pesto. Served hot with an extra portion of sauce for dipping.
- Prep
- 240 min
- Cooking
- 40 min
- Total
- 280 min
- Standard serving
- 292.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Remove the hard basil stems, place the leaves in a blender bowl.
- 2
Step 2
Add pine nuts, grated Parmesan, garlic, salt and pepper. Blend with a blender, gradually adding olive oil in a thin stream.
- 3
Step 3
Transfer the sauce to a jar, close it, and put it in the refrigerator.
- 4
Step 4
Dissolve the yeast in warm water. Gradually add flour, kneading the dough until smooth. At the end, add salt and olive oil.
- 5
Step 5
Gather the prepared dough, wrap it in plastic wrap or cover with a towel. Let it rise for 2 hours.
- 6
Step 6
Knead the dough, gather it into a ball, cover again and let it rise for another 2 hours.
- 7
Step 7
Divide the dough into 2 parts, roll each into a circle 3 mm thick. Spread the pesto in a thin layer on the surface of the flatbreads, leaving about 1.5 cm from the edges.
- 8
Step 8
Bake the focaccia one flatbread at a time in an oven preheated to 280 degrees with the top heating function enabled.
- 9
Step 9
Serve the focaccia immediately. Serve the remaining pesto separately for dipping.
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