Mini Genoese Focaccia Rolls With Pesto And Ricotta Cheese Topping

1. 1

   Dissolve the yeast in a bowl with some water, and then add some flour, olive oil, and salt. Mix well. Add the remaining flour and water alternatively. Form the dough and knead until smooth.

2. 2

   Place the dough on a floured work surface and knead for 7 to 8 minutes. Place the dough in a lightly oiled bowl. Place the bowl in a warm place and allow it to rise until it doubles its size.

3. 3

   Place the dough on the work surface again and shape it into two loaves. Allow it to rest for 15 minutes and then roll it out into two rectangles. Use a rolling pin, as well as the palm of your hand, to roll it out to a thickness of 1/2 centimeter.

4. 4

   Use a round pastry cutter to cut out the rolls and place them on a parchment paper-lined baking sheet, leaving some space between each one. Let the rolls rise for 30 minutes.

5. 5

   Combine the pesto sauce in a bowl with the ricotta cheese, tomato paste, oil and Parmesan cheese.

6. 6

   Press your fingers into dough and place a small amount of topping on each roll.

7. 7

   Let the rolls rise again to double their size, about 90 minutes.

8. 8

   Preheat oven to 190 degrees Celsius.

9. 9

   Bake for approximately 13 to 15 minutes. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.