Focaccia with pesto sauce and cherry tomatoes

Category: Bakery products
Kitchen: italian
Focaccia with pesto sauce and cherry tomatoes

Ingredients

flour 450 g
semolina 50 g
cherry tomatoes on twigs 500 g
olive oil 7 tbsp. l.
dry yeast 7 g
sugar 1 tsp
fine salt 1 tsp
water 300 - 350 ml
coarse salt for sprinkling 1 tsp
For the pesto sauce:
basil 60 g
pine nuts 3 tbsp. l.
parmesan cheese 70 g
olive oil 3-4 tbsp. l.
garlic 1 clove

Cooking method

  • I recommend preparing this focaccia for a light snack, for breakfast or for brunch. And I just had lunch with two small pieces of this focaccia. Be sure to prepare your pesto sauce with her if not ready. The pesto cheese should be parmesan or a similar sweet, hard cheese. And it would be nice to grind the nuts in a mortar, because the dishes cooked this way are much tastier. In Italy, and now they often cook like that.
  • Cooking is very simple - just look.
  • First, prepare the sauce: basil can be partially replaced with parsley, olive oil can also be partially replaced with sunflower oil.
  • Chop the grass into small pieces, then place it in a blender.
  • Focaccia with pesto sauce and cherry tomatoes
  • Grind nuts in a mortar.
  • Focaccia with pesto sauce and cherry tomatoes
  • Place the nuts and herbs in a blender, add vegetable oil in a trickle and beat.
  • Add finely grated cheese, garlic squeezed through a press and beat everything again. You need to add enough oil to get a pleasant consistency for you - thick or thinner, according to your taste. Add salt and pepper to taste. That's it - the pesto sauce is ready.
  • Focaccia with pesto sauce and cherry tomatoes
  • Now we proceed to the test: measure the flour, sift it. Add semolina and salt. Even in the photo you can see how the semolina differs in color (slightly yellowish).
  • Focaccia with pesto sauce and cherry tomatoes
  • Dilute sugar and yeast in warm water. We are waiting for the "hat" to appear.
  • Focaccia with pesto sauce and cherry tomatoes
  • Focaccia with pesto sauce and cherry tomatoes... Pour flour with semolina into the bowl of the combine, pour in 3 tbsp. tablespoons of olive oil.
  • Focaccia with pesto sauce and cherry tomatoesWithout stopping to knead, add the yeast mixture and knead for about 3 minutes more.
  • Focaccia with pesto sauce and cherry tomatoes Add 50-60 ml of warm water - make sure that the dough is not very steep. Knead for another 4 - 5 minutes.
  • Focaccia with pesto sauce and cherry tomatoes
  • Lubricate a deep container 2 tbsp. tablespoons of olive oil, put the dough there.
  • Focaccia with pesto sauce and cherry tomatoes Cover with a towel soaked in hot water and wrung out, leave for 1.5 - 2 hours - until the dough volume doubles.
  • Focaccia with pesto sauce and cherry tomatoes We transfer the dough to a silicone mat or baking paper, form a cake with our hands, pressing a little in those places where the tomatoes will lie.
  • Focaccia with pesto sauce and cherry tomatoes We put the tomatoes together with the twigs, slightly pressing them into the dough.
  • Focaccia with pesto sauce and cherry tomatoes Cover the cake with a damp towel and leave for 15-20 minutes.
  • Preheat the oven to 230 * C.
  • Focaccia with pesto sauce and cherry tomatoes Sprinkle our dough piece with the remaining olive oil, sprinkle with coarse salt and send to the oven.
  • Focaccia with pesto sauce and cherry tomatoes We bake in the oven for 20-25 minutes.
  • Transfer the focaccia to the wire rack, grease with pesto sauce and cool.
  • Focaccia with pesto sauce and cherry tomatoes
  • Focaccia with pesto sauce and cherry tomatoes
  • Break off the pieces of focaccia and add pesto sauce as you like and have a meal! With juicy cherry tomatoes and pesto sauce, the focacci taste has acquired a real Italian flavor and charm! This is delicious.
  • Bon Appetit!

The dish is designed for

5-6 servings

Time for preparing:

2.5 hours

Cooking program:

oven

Note

I cooked with 70% ingredients and the focaccia was about 27 cm in diameter.

yasmin
What is semolina? What can be replaced?
Accomplishment
IN high Italian cuisine is so called semolina So cook with pleasure!
Ava11
Marina, MariS, what a beauty! Focaccia is plump, probably delicious! Oh, I would eat a piece for a sweet soul!
MariS
yasmin, Lena explained everything to you correctly. If you want more information, here ...

Semolina groats are coarsely ground durum wheat flour, that is, ordinary semolina, although semolina can be obtained from different varieties of wheat, therefore there are still some differences between semolina and semolina. Semolina has a lemon color due to its high concentration of carotene and is ideal for baking bread, which is spongy, crunchy, with an unusual granular texture and a bright yellow color.






Ava11, Alla, thank you for the compliment - very nice! Yes, the focaccia is very tasty, I would love to treat you ...
Accomplishment
Only in our ordinary supermarkets (in Yekaterinburg) I have only met the T brand once for all the years. I don’t know why they don’t carry it, apparently there is no demand.
MariS
Quote: Completion
why don't they carry her, apparently there is no demand.

Perhaps the demand for it is slightly less. We have a lot of Italian, but it's very expensive.
Elena_Kamch
MariS, Marina, what a beauty! And fresh basil ... mmmm! Delicious!
MariS
Lenochka, thanks for the compliment - very nice !!! I also like this combination - the south is immediately remembered, the sun and the sea ...
Sedne
Quote: Completion
In haute Italian cuisine, this is what semolina is called
No, this is hard flour. Or solid semolina.
Quote: Completion
I don’t know why they don’t carry her, apparently there is no demand.
They carry and do it. Grants and Pudov have flour, Pudov has different semolina. Mistral and Makfa have semolina semolina. I have both flour and semolina, they differ in grinding. They just sell it in large supermarkets.
lettohka ttt
MariS, Marinochka, awesome Focaccia!
MariS
Thank you for stopping by, Natasha! Focaccia with pesto sauce is very tasty, but with baked tomatoes in general ...
salmira89
Yummy - what a ... I cooked last week - I liked it
MariS
Quote: salmira89
my liked
salmira89, I'm glad that my family liked the focaccia. It is quite possible to have breakfast with it - for good health!

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