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🍽️ Crispy Focaccia with Homemade Pesto

315 kcal · 30 min · 4 servings

Ingredients

• 1 cube fresh yeast (42 g)
• 1 tbsp sugar
• 500 g flour
• 1 tsp salt
• 80 ml olive oil
• flour (for the work surface)
• 1 tbsp coarse sea salt
• 60 g young dandelion leaves
• 60 g peeled almond kernels
• 1 clove garlic
• 1 tbsp lemon juice
• 70 ml olive oil
• 60 g grated Parmesan
• salt
• pepper (from the mill)

Instructions

1. 1. Dissolve the yeast and sugar in 250 milliliters of lukewarm water.
2. 2. Mix the flour with the salt in a large bowl.
3. 3. Pour the yeast mixture and 40 milliliters of olive oil into the dry ingredients.
4. 4. Knead everything into a smooth dough.
5. 5. Add a little more flour or water if necessary to reach the right consistency.
6. 6. Place the dough in a bowl.
7. 7. Let the dough rise in a warm place for about 1 hour.
8. 8. Work the dough on a floured surface.
9. 9. Roll it out into a rectangle of about 30 by 40 centimeters.
10. 10. Brush a baking tray with 1 tablespoon of oil.
11. 11. Sprinkle some flour on the greased tray.
12. 12. Place the dough on the prepared tray.
13. 13. Cover the dough with a kitchen towel.
14. 14. Let the dough rise again for approx. 15 minutes.
15. 15. Preheat the oven to 200 degrees top and bottom heat.
16. 16. Brush the focaccia with the remaining olive oil.
17. 17. Sprinkle the sea salt over the surface.
18. 18. Bake the focaccia for 25 to 30 minutes until golden brown.
19. 19. Clean the dandelion meanwhile.
20. 20. Rinse the dandelion and shake it dry.
21. 21. Put the dandelion and almonds in a blender.
22. 22. Peel the garlic and add it.
23. 23. Blend everything with the lemon juice and some oil.
24. 24. Stir in the Parmesan.
25. 25. Add enough oil until a creamy paste forms.
26. 26. Season the pesto with salt and pepper.
27. 27. Fill the pesto into a jar.
28. 28. Let the focaccia cool down briefly after baking.
29. 29. Cut the focaccia into pieces.
30. 30. Serve the focaccia best still warm with the pesto.

Nutrition per serving

• kcal: 315
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 34 g