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Focaccia with pesto and stracchino · GialloZafferano.com

• 0:00
  Speaker 1: Focaccia with pisto and strachino is a soft, fragrant focacca
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  Speaker 1: topped with creamy cheese and fresh basil pesto. It suits
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  Speaker 1: four servings. Prep time about thirty minutes, cook time about
• 0:16
  Speaker 1: thirty five minutes, rising time about three hours. For the dough,
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  Speaker 1: you need two hundred grams of Manitoba flour, three hundred
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  Speaker 1: grams of type zero zero flour, three hundred grams of water,
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  Speaker 1: twenty five grams of extra virgin olive oil, ten grams
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  Speaker 1: of fine salt, fifteen grams of fresh brewers yeast. For
• 0:43
  Speaker 1: shaping and seasoning the focacca, you need sixty grams of
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  Speaker 1: extra virgin olive oil in total, forty grams to spread
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  Speaker 1: on the surface of the dough, twenty grams to grease
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  Speaker 1: the baking pan, three hundred grams of strachino cheese. For
• 1:01
  Speaker 1: the basil pesto, you need fifty grams of fresh basil
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  Speaker 1: leaves about two cups, twenty grams of pine nuts about
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  Speaker 1: two and a half tablespoons, twenty grams of grana padano
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  Speaker 1: pido cheese, twenty grams of pecorino romano pido cheese, eighty
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  Speaker 1: grams of extra virgin olive oil, about six tablespoons fine
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  Speaker 1: salt as needed. Start with the dough in a large bowl.
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  Speaker 1: Pour the Type zero zero flour and the Manitoba flour.
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  Speaker 1: Add the fresh brewers yeast crumbled. Pour in the water
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  Speaker 1: and start mixing with circular motions. Add the extra virgin
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  Speaker 1: olive oil, Add the fine salt, and mix again until
• 1:51
  Speaker 1: the ingredients come together. Transfer the dough to the work surface.
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  Speaker 1: Knead for about ten minutes without adding flour, until the
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  Speaker 1: dough becomes smooth and elastic. Shape the dough into a
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  Speaker 1: ball and place it in a clean bowl. Cover the
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  Speaker 1: bowl with plastic wrap. Let the dough rise at room
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  Speaker 1: temperature for about two and a half hours, or until
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  Speaker 1: it has doubled in size. While the dough rises, prepare
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  Speaker 1: the basil pesto in a tall, narrow container. Add the
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  Speaker 1: basil leaves, the pine nuts, the grana padano, and the
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  Speaker 1: pecorino romano cheese. Add fine salt as needed. Pour in
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  Speaker 1: the eighty grams of extra virgin olive oil. Blend for
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  Speaker 1: a few moments until you obtain a smooth, homogeneous pesto.
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  Speaker 1: Set the pesto aside seafood after the rising time, grease
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  Speaker 1: a forty by thirty centimeter baking pan with twenty grams
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  Speaker 1: of extra virgin olive oil. Transfer the risen dough into
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  Speaker 1: the baking pan. Gently stretch the dough with your hands
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  Speaker 1: from the center outwards, without forcing it too much. If
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  Speaker 1: the dough does not cover the entire surface of the pan,
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  Speaker 1: leave it as it is. Cover the pan with plastic wrap.
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  Speaker 1: Let the dough rest again at room temperature for thirty minutes.
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  Speaker 1: After this rest, stretch the dough again so that it
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  Speaker 1: covers the entire surface of the pan. Pour the remaining
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  Speaker 1: forty grams of extra virgin olive oil over the surface.
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  Speaker 1: With your fingertips, press firmly into the dough to form
• 3:34
  Speaker 1: the classic dimples of focacia. Place the pan in a
• 3:39
  Speaker 1: conventional oven preheated to four hundred and twenty eight degrees fahrenheit.
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  Speaker 1: Bake for twenty minutes. After twenty minutes, remove the focaca
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  Speaker 1: from the oven. Distribute the strachino cheese on top, tearing
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  Speaker 1: it into pieces with your hands and spreading it evenly
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  Speaker 1: over the surface. Return the pan to the oven at
• 4:00
  Speaker 1: the same temperature. Bake for another ten to fifteen minutes
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  Speaker 1: until the cheese is well melted and the focacca is golden.
• 4:10
  Speaker 1: Remove the focacca from the oven. Spoon the basil pesto
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  Speaker 1: over the hot focacca, distributing it evenly. Serve the focacca
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  Speaker 1: with pesto and strichino hot and enjoy its soft texture,
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  Speaker 1: melted cheese and fresh basil aroma