Focaccia with Pesto, Olives, and Peperoncini
Baking and Desserts • Italian
Description
Focaccia with Pesto, Olives, and Peperoncini
Ingredients
- Wheat Flour 20 oz
- Salt to taste
- Water 10 fl oz
- Semolina 0 oz
- Olive Oil 0 fl oz
- Dry yeast 0 oz
- Marinated cherries 20 pieces
- Canned Peaches 1 can
- Pesto to taste
- Olives stuffed with lemon 20 pieces
Step-by-Step Guide
Step 1
Mix the flour with the semolina, rub the yeast until it forms fine crumbs. Add salt, olive oil, and water.
Step 2
Place the dough on a surface and knead. Form into a ball and let the dough rest for 1 hour.
Step 3
Place the dough on a greased baking sheet. Drizzle with oil and spread the dough evenly. Cover with a towel and let it rise in a warm place for 45 minutes.
Step 4
Dimple the dough with your fingers to create indentations and let it rest for another 30 minutes.
Step 5
Chop the cherry tomatoes and peperoncini.
Step 6
Spread pesto over the dough, add the tomatoes, peppers, and pitted olives. Gently press them in with your fingers and let it rest for 45 minutes.
Step 7
Preheat the oven to 480°F. Reduce the temperature to 430°F and bake for 25–30 minutes until lightly golden.
Step 8
Cool on a rack and brush with oil.
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