Vegetable Focaccia with Herbs and Broccoli Pesto

Ingredients

• 500 g spelt flour type 1050
• 400 ml lukewarm water
• 2 tbsp Garofalo Natives extra virgin olive oil
• 8 g fresh yeast
• 9 g salt
• 60 g ORYZA (Selection Bio Pesto Broccoli)
• 50 g black olives (jar; pitted)
• 100 g cherry tomatoes
• 1 Red Onion
• 1 bundle oregano (10 g)

Instructions

1. 1.

   Combine flour, water, oil, yeast and salt in a bowl and knead well for 10 minutes. Cover and let rise at room temperature for 3 hours, stretching and folding the dough every 30 minutes during the first two hours.

2. 2.

   Place the dough on a baking sheet lined with parchment paper. Spread 50 g of ORYZA Bio Pesto Broccoli over it, massage into the dough with your fingers, and press to a 2 cm thick flatbread. Cover and rest for 45 minutes.

3. 3.

   Meanwhile, drain the olives and halve them lengthwise. Clean and slice the tomatoes. Peel the onion, halve it and cut into thin rings.

4. 4.

   Top the focaccia with olives and vegetables and bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for 15–20 minutes.

5. 5.

   Remove the focaccia and let cool for 10 minutes. Wash the oregano, shake dry and tear leaves. Drizzle remaining pesto over the focaccia and sprinkle with oregano leaves before serving.