A focaccia recipe that changes from the usual rosemary focaccias, here with pesto and olive slices.
Prep Time: 15 minutes
Rest Time: 1h30
Backing Time: 20-30 minutes at 390°F (200°C)
Difficulty: easy
Yield: 1 focaccia
Ingredients
For the dough
- 10.5 oz water (300 g)
- 1 bag of dehydrated yeast
- 1 teaspoon sugar
- 1.4 oz olive oil (40 g)
- 3 cups all-purpose flour (420 g)
- 2 teaspoons salt
For the decoration
- 5 tablespoons pesto
- 1 small can of black olives
Instructions
In the bowl of a food processor, mix all the ingredients for the dough, making sure that the salt and yeast are not in direct contact. Knead for 10 minutes, until you obtain a homogeneous dough.
Form a ball, place in an oiled bowl and cover. Let rest 1 hour, so that the dough doubles in volume.
Place the dough on a baking sheet lined with baking paper and spread it with your fingertips over the entire surface of the sheet.
Cover and let the focaccia grow for about 30 minutes.
Preheat oven to 390°F (200°C).
Cut the dough into squares with a pizza cutter.
Brush with pesto.
Cut each olive into 4 slices and place one slice on each square.
Bake for 20-30 minutes. Remove from oven, cut into pieces and serve warm or cold.
