Focaccia with Pesto

Ingredients

• 1 cube fresh yeast (42 g)
• 1 tbsp sugar
• 500 g flour
• 1 tsp salt
• 80 ml olive oil
• flour (for working surface)
• 1 tbsp coarse sea salt
• 60 g young dandelion leaves
• 60 g peeled almond kernels
• 1 Garlic clove
• 1 tbsp Lemon Juice
• 70 ml Olive oil
• 60 g grated Parmesan cheese
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Dissolve the yeast with the sugar in 250 ml lukewarm water. Mix the flour with the salt. Combine the yeast mixture and 40 ml olive oil with the flour to knead a smooth dough. Add more flour or water if needed. Place the dough in a bowl and let it rise for about 1 hour in a warm place.

2. 2.

   Roll out the dough on a floured surface to roughly the size of a baking tray (about 30x40 cm). Brush the tray with 1 tbsp oil and dust it with flour. Lay the dough on the tray, cover with a kitchen towel, and let rise again for about 15 minutes.

3. 3.

   Preheat the oven to 200°C (Oven + fan). Brush the focaccia with the remaining olive oil and sprinkle sea salt over it. Bake in the oven for 25-30 minutes until golden yellow.

4. 4.

   Meanwhile, prepare the pesto by rinsing the dandelion leaves, patting them dry, and shaking off excess water. Add the almonds to a food processor. Peel the garlic and add it. Blend with lemon juice and some oil, then fold in Parmesan cheese. Stir in enough oil until a creamy paste forms. Season with salt and pepper, then transfer to a jar.

5. 5.

   Let the focaccia cool briefly after baking, cut into pieces, and serve warm with the pesto.