Focaccia with stracchino cheese and Pesto alla Genovese

4

People

75

Minutes

Medium

Difficulty

Just to know

Resting time: 2 hours

Ingredients

190 g Saclà Classic Basil Pesto

600 g flour type 0

450 ml warm water

7 g dry brewer’s yeast

25 ml extra virgin olive oil

15 g salt

5 g sugar

400 g stracchino cheese

50 ml milk

Extra virgin olive oil to taste

Fresh basil to taste

Method

1 In the bowl of a kneading machine put half flour, the yeast and the sugar. Drizzle in 20 ml extra virgin olive oil, the water and start to knead. Gradually add the remaining flour, the salt and keep kneading until you get a sooth dough.

2 Cover the bowl with a cloth and let it rise for approx. one and a half hour at room temperature.

3 Grease 4 round pizza baking pans with extra virgin olive oil. Divide the dough into 4 parts and put them in each baking pan. Gently stretch the dough with your fingers and shape the classical crust. Brush with a drizzle of extra virgin oil and let it rise for another half an hour.

4 Meanwhile, preheat the oven to 190°C.

5 Blend the stracchino cheese with the milk in a bowl with the help of a fork.

6 Spread the stracchino cheese on the surface of each focaccia and cook in the oven for approx. 12-15 minutes until the crust gets golden-brown.

7 Remove from the oven and top the focaccia with the Saclà Classic Basil Pesto. Garnish with some leaves of fresh basil. Enjoy!

Method

2 Cover the bowl with a cloth and let it rise for approx. one and a half hour at room temperature.

4 Meanwhile, preheat the oven to 190°C.

5 Blend the stracchino cheese with the milk in a bowl with the help of a fork.

6 Spread the stracchino cheese on the surface of each focaccia and cook in the oven for approx. 12-15 minutes until the crust gets golden-brown.

7 Remove from the oven and top the focaccia with the Saclà Classic Basil Pesto. Garnish with some leaves of fresh basil. Enjoy!

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