Focaccia With Pesto And Stracchino

1. 1

   In a bowl dissolve the yeast with 40 grams of water, then add a little flour, together with 3 tablespoons of oil and a pinch of salt.

2. 2

   Add the remaining flour and 240 grams of water, alternately in 2 stages, and beat well.

3. 3

   Place on a floured surface and knead for up to 8 minutes.

4. 4

   Return to a greased bowl and leave to rise until doubled in size.

5. 5

   Turn out onto a floured surface and divide into 2 halves, and place into 30 centimeter by 40 centimeter baking pans.

6. 6

   Leave to rise for another 15 minutes and then roll out until the dough covers the base of the pan.

7. 7

   Leave to rise again for 30 minutes.

8. 8

   Press gently into the dough using fingertips, making small indents all around but not so deep as to touch the base of the pan.

9. 9

   Cover with pesto and cheese, and finally a brine mixture made up of a small amount of oil, water and salt.

10. 10

    Leave to rise for another 1 1/2 hours.

11. 11

    Preheat the oven to 200 degrees Celsius.

12. 12

    Place the pans in the oven and bake for 20 minutes.

* Per serving · 4 servings · Values may vary.

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