Focaccia with Pesto
Ingredients
- For the focaccia:
- 1 cube fresh Yeast (42 grams)
- 1 Tbsp sugar
- 500 grams Pastry flour
- 1 tsp salt
- 80 milliliters olive oil
- Pastry flour (for the work surface)
- 1 Tbsp coarse Sea salt
- For the pesto:
- 60 grams fresh Dandelion greens
- 60 grams blanched almonds
- 1 garlic clove
- 1 Tbsp lemon juice
- 70 milliliters olive oil
- 60 grams grated Parmesan
- salt
- freshly ground peppers
Preparation steps
For the focaccia: Combine the yeast with the sugar in 250 ml (approximately 1 cup) of warm water to dissolve. Mix the flour with the salt. Knead the yeast water and 40 ml (approximately 2 1/4 tablespoons) of olive oil into the flour to form a smooth dough. Add flour and water as necessary. Place the dough in a bowl and let rise for about 1 hour in a warm place.
On a floured surface, roll out the dough to the approximate size of the baking sheet (about 30x40 cm (approximately 11x15 inches)). Brush the sheet with 1 tablespoon of oil and dust with some flour. Place the dough on the sheet. Cover with a wide towel and let rise for another 15 minutes.
Preheat the oven to 200°C (approximately 400°F). Drizzle the focaccia with the remaining olive oil and sprinkle with the sea salt. Bake for 25-30 minutes until golden brown.
For the pesto: Rinse the dandelion and shake dry. Combine with the almonds in a food chopper. Peel the garlic. Mix with the lemon juice and a little oil. Mix in the Parmesan. Stir in enough oil to create a smooth paste. Season with salt and pepper and pour into a glass.
Cool the focaccia briefly after baking and cut into pieces. Best served warm with the pesto.
