Recipes in the world of Flavilo

Pesto and sun-dried tomato focaccia served

Pesto and Sun-dried Tomato Focaccia

Focaccia is one of the most well-known baked goods in Mediterranean cuisine, and a staple of Italian meals. This pesto and sun-dried tomato version is a fresh and flavorful dish, that combines the unique taste of olive oil and spicy pesto sauce with sun-ripened tomatoes. You can easily prepare this recipe at home, bringing the flavors of the Mediterranean to your table. This dish is perfect for family gatherings or a light meal.

Prep Time 20 min
Preparation 25 min
Total 45 min
220 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 500 g Flour
⭕ 20 g Fresh Yeast
⭕ 300 ml Warm Water
⭕ 30 ml Olive Oil
⭕ 1 tsp Salt
⭕ 1 tsp Sugar
⭕ 3 tbsp Pesto Sauce
⭕ 100 g Sun-dried Tomatoes
⭕ 50 g Parmesan Cheese

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    Preparation Steps

    1

    Place the flour in a large bowl and create a well in the center. Crumble the yeast into the well and add the sugar. Pour in the lukewarm water and let it stand for 5-10 minutes, until the yeast activates.

    2

    Once the yeast has proofed, add the olive oil, salt, and pesto sauce. Mix everything together, then knead the dough until it is smooth and elastic.

    3

    Form the dough into a ball, place it back in the bowl, cover, and let it rest in a warm place for about 1 hour, or until doubled in size.

    4

    When the dough has risen, roll it out to a thickness of about 2-3 cm (approximately 1 inch). Place it in a baking sheet greased with olive oil.

    5

    Arrange the chopped sun-dried tomatoes on top of the dough and sprinkle with Parmesan cheese. Let it rest for another 15 minutes.

    6

    Bake in a preheated oven at 430°F (220°C) for 20-25 minutes, or until the focaccia is golden brown and crispy.

    7

    After baking, let it cool for 10 minutes, then slice and serve.