Focaccia with pesto sauce
1 serving
40 minutes
Recipe from Manuel Suraci, pizza brand chef of the restaurant holding Aram Mnatsakanov.
1
Prepare pesto sauce. Remove the tough stems from the basil and place the leaves in a blender bowl.
- Green basil: 40 g
2
Add nuts, grated parmesan, garlic, salt, pepper and blend gradually while adding 30 ml of olive oil in a thin stream.
- Pine nuts: 10 g
- Parmesan (Parmigiano Reggiano): 10 g
- Garlic: 2 cloves
- Salt: 2 g
- Ground black pepper: to taste
- Olive oil: 35 ml
3
Transfer the sauce to a jar, close it, and put it in the refrigerator.
4
Prepare focaccia. Dissolve yeast in warm water, gradually add flour while kneading the dough until smooth. Finally, add salt and 5 ml of olive oil.
- Fresh yeast: 1 g
- Water: 60 ml
- Wheat flour: 130 g
- Salt: 2 g
- Olive oil: 35 ml
5
Gather the dough, wrap it in plastic wrap or cover with a towel, and let it rise for 2 hours.
6
Then knead the dough, shape it into a ball, cover it again, and let it rise for another 2 hours.
7
Divide the dough into 2 parts, roll each into a circle 3 mm thick. Spread pesto on the surface of the flatbreads in a thin layer, leaving about 1.5 cm from the edge.
- Green basil: 40 g
- Pine nuts: 10 g
- Parmesan (Parmigiano Reggiano): 10 g
- Garlic: 2 cloves
- Salt: 2 g
- Ground black pepper: to taste
- Olive oil: 35 ml
8
Bake the focaccia strictly one flatbread at a time in a preheated oven at 280 degrees, using the top heating function.
9
Serve immediately. Offer the remaining pesto separately for dipping the bread.
