Red Pesto Focaccia With Avocado And Smoked Anchovy

Name: Red Pesto Focaccia With Avocado And Smoked Anchovy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 anchovies; smoked salt; 2 15/16 cups bread flour; 3 3/8 tablespoons extra virgin olive oil; 1 cup warm water; 1 tablespoon fresh yeast; 2 teaspoons salt; 1 bunch basil; 1 garlic clove; pine nuts; 6 sun dried tomatoes; grated Parmesan cheese A little; salt; extra-virgin olive oil; 1 avocado to garnish; 1 fresh tomato to garnish; 1 spring onion to garnish

Servings: persons

15 anchovies
smoked salt
2 15/16 cups bread flour
3 3/8 tablespoons extra virgin olive oil
1 cup warm water
1 tablespoon fresh yeast
2 teaspoons salt
1 bunch basil
1 garlic clove
pine nuts
6 sun dried tomatoes
grated Parmesan cheese A little
salt
extra-virgin olive oil
1 avocado to garnish
1 fresh tomato to garnish
1 spring onion to garnish

1
For the anchovies, remove innards, head and bones.
2
Place sardines in a shallow container and cover with smoked salt.
3
Let stand for 2 to 3 hours.
4
Rinse sardines, drain and pat dry and cover with oil and let stand for 24 hours.
5
For the focaccia, place flour in a bowl and form a well in the center.
6
Add yeast, salt, oil and water.
7
Mix well and knead for about ten minutes until dough is smooth and elastic.
8
Place dough in a lightly oiled bowl, cover with a cotton cloth and let rise for about an hour.
9
Place dough on a lightly floured surface and knead well.
10
Stretch out dough to cover baking sheet lined with parchment paper.
11
Cover with a cotton cloth and let rise for one hour.
12
For the pesto, grind all the ingredients.
13
Slowly add oil to reach desired consistency and mix until smooth.
14
Preheat oven to 340u00b0C (approximately 460u00b0F).
15
Spread focaccia with pesto, reserving some pesto for later use.
16
Bake at 200u00b0C (approximately 400u00b0F) for about 25 minutes.
17
Set aside to cool.
18
Finely dice avocado, chives and tomato.
19
Place on top of the focaccia bread and add smoked anchovies.
20
Season with remaining pesto and serve immediately.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 15 anchovies, smoked salt, 2 15/16 cups bread flour, 3 3/8 tablespoons extra virgin olive oil, and more.

Yes, Red Pesto Focaccia With Avocado And Smoked Anchovy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!