Focaccia al pesto ripiena di pomodorini e scamorza per bimby TM6 TM5 TM31

Combine warm water and yeast in a bowl; let sit until foamy, about 5 minutes.

In a large mixing bowl, combine flour, salt, and sugar.

Add the yeast mixture and olive oil to the flour mixture; mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl; cover with a damp cloth and let rise until doubled, about 1 hour.

Preheat the oven to 425°F (220°C).

Punch down the risen dough and transfer it to a greased baking sheet.

Stretch the dough to fit the baking sheet, creating dimples with your fingers.

Spread pesto evenly over the surface of the dough.

Halve the cherry tomatoes and arrange them on top of the pesto.

Sprinkle grated parmesan cheese, black pepper, and minced garlic over the focaccia.

Drizzle with olive oil and balsamic vinegar.

Let the focaccia rest for 20 minutes before baking.

Bake in the preheated oven for 20-25 minutes until golden brown.

Remove from the oven and let cool slightly before slicing.

Garnish with fresh basil before serving.

Spice Level:

Allergens