Focaccia Al Pesto at Lincoln Marchant blog

Focaccia Al Pesto. Increase mixer speed until the dough begins to full away from the sides of the bowl. Let it rise, covered with cling film, in a warm spot for about 2 hours. For the focaccia dough, knead the type “00” flour with 330 g of the starter and 1 liter of water, adding the water little by little. Let the dough rest for at least 8 hours at room temperature. Sprinkle with sea salt flakes, slice and serve. Remove from the oven and cool until just warm. Once the dough is soft enough, knead it again briefly and let it rest for 5 minutes. Please adjust baking time & temperature as necessary. Remove all packaging and place the focaccia on a baking sheet. Oil a baking sheet and transfer the focaccia dough, spread it with your fingers. While the dough is rising, prep pesto in a food. Lightly grease a 13×9 inch pan and transfer the dough, pressing into all corners. Repeat these steps two more times and add 15 g salt at the end. Run the mixer on low and slowly add warm water (115f) and 3 tbsp olive oil.

Repeat these steps two more times and add 15 g salt at the end. Please adjust baking time & temperature as necessary. Run the mixer on low and slowly add warm water (115f) and 3 tbsp olive oil. Once the dough is soft enough, knead it again briefly and let it rest for 5 minutes. Oil a baking sheet and transfer the focaccia dough, spread it with your fingers. Remove from the oven and cool until just warm. Increase mixer speed until the dough begins to full away from the sides of the bowl. For the focaccia dough, knead the type “00” flour with 330 g of the starter and 1 liter of water, adding the water little by little. Let it rise, covered with cling film, in a warm spot for about 2 hours. Lightly grease a 13×9 inch pan and transfer the dough, pressing into all corners.

CoOk ZoNe Focaccia al pesto

Focaccia Al Pesto Once the dough is soft enough, knead it again briefly and let it rest for 5 minutes. While the dough is rising, prep pesto in a food. Sprinkle with sea salt flakes, slice and serve. Once the dough is soft enough, knead it again briefly and let it rest for 5 minutes. Oil a baking sheet and transfer the focaccia dough, spread it with your fingers. Repeat these steps two more times and add 15 g salt at the end. Remove all packaging and place the focaccia on a baking sheet. Increase mixer speed until the dough begins to full away from the sides of the bowl. Remove from the oven and cool until just warm. Please adjust baking time & temperature as necessary. Run the mixer on low and slowly add warm water (115f) and 3 tbsp olive oil. Let the dough rest for at least 8 hours at room temperature. Lightly grease a 13×9 inch pan and transfer the dough, pressing into all corners. Let it rise, covered with cling film, in a warm spot for about 2 hours. For the focaccia dough, knead the type “00” flour with 330 g of the starter and 1 liter of water, adding the water little by little.