Focaccia with pistachio pesto

Duration: 120 Min

Level: Hard

Ingredients

For how many people?

planted.slices Lyoner

150 g

vegan ricotta

Focaccia dough

600 g

All-purpose flour

14 g

Salt

2 TSP

Instant yeast

1 TSP

Sugar

20 g

extra virgin olive oil

535 g

lukewarm water

Thyme

For the pistachio spread

40 g

Pistachios

80 g

fresh basil

Garlic clove

60 g

Olive oil

40 g

vegan parmesan cheese

Salt to taste

Products in this recipe

planted.slices

Lyoner

Quantity

3.95 CHF

12.34 CHF each 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

3.95 CHF

Preparation

Dough

Mix together the all-purpose flour, salt, yeast and sugar. Add the olive oil and water and mix with a spatula until a dough forms and there are no more dry patches.
Cover the bowl with a towel and leave to rest for 5 minutes.
Stretch and fold the dough several times. To do this, moisten your hands, take part of the dough, pull it up and fold it onto itself. Turn the bowl 90° and repeat the process until you have turned the bowl twice (eight folds in total). Cover the bowl with a towel and leave the dough to rest for 30 minutes.
Repeat the folding and resting process two more times (3 folds at intervals of 30 minutes).
Drizzle the surface of the dough with a little olive oil and turn the dough over in the bowl to coat. Cover the bowl (to prevent the dough from drying out) and refrigerate overnight, at least 12 hours and up to 2 days.
Drizzle a non-stick baking pan (23cmx33cm) generously with olive oil. Place the risen dough in the pan and turn it so that it is completely covered with the oil. Shape into a rough rectangle with oiled fingers, folding in the corners and edges if necessary. Leave to rest for at least 60 minutes (the dough should double in size).
Gently press the dough to the edge of the mold.
Drizzle the surface of the dough with a little more olive oil and water to prevent it from drying out.
Preheat the oven to 230°c (conventional, not fan-assisted).
Using oiled fingers, press the dough in all over, pressing your fingers almost to the bottom of the tin. Bubbles will form in the dough - don't pop them, just leave them to stand.
Place in the oven immediately and bake for 25 to 30 minutes until the surface is golden brown and pulls away from the sides of the tin.
Remove from the oven and leave to stand for 5 minutes, then transfer to a wire rack to prevent the base from becoming soggy.
Sprinkle with flaky sea salt.
Leave to cool and cut into pieces with a bread knife.

Pistachio spread

Mix all the ingredients for the sauce.

Assembly

Spread the pistachio sauce on the slices of bread.
add planted.slices Lyoner.
Top with the vegan ricotta, sprinkle with the chopped pistachios and cover with the second part of the bread.

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