Wildfarmed Focaccia

• portioner: 8 servings
• total tid: 2 hours

Ingredienser

Dough

480g (4 cups) all-purpose flour

360g (1½ cups) warm water

6g (2 tsp) active dry yeast

18g (1 Tbsp) salt

13g (1 Tbsp) olive oil

Rocket pesto

2 cups fresh rocket (arugula)

½ cups olive oil

½ cups parmesan cheese, grated

2 cloves garlic, minced

¼ cups pine nuts

1 Tbsp lemon juice

to taste salt

Toppings

1 cups sheep's ricotta

½ cups hazelnuts, chopped

to taste extra virgin olive oil

to taste coarse sea salt

Instruktioner

Activate the Yeast

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough

In a large mixing bowl, combine all-purpose flour and salt. Once the yeast is activated, add the yeast mixture and olive oil to the flour. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.

First Rise

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Blend the Ingredients

In a food processor, combine fresh rocket, olive oil, parmesan cheese, minced garlic, pine nuts, lemon juice, and salt. Blend until smooth and creamy.

Adjust Seasoning

Taste the pesto and adjust the seasoning with more salt or lemon juice as needed.

Preheat the Oven

Preheat your oven to 425°F (220°C).

Shape the Dough

Once the dough has risen, punch it down gently. Transfer to a greased baking sheet and stretch it out to fill the sheet evenly.

Add Toppings

Spread the sheep's ricotta over the top of the dough, then drizzle with extra virgin olive oil. Sprinkle chopped hazelnuts and coarse sea salt on top.

Second Rise

Cover the dough with a damp cloth and let it rise for another 30 minutes.

Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown.

Serve

Once baked, let it cool slightly before slicing. Serve warm with rocket pesto on the side.

Anteckningar

Transcribed recipe at Pekin the Chef: https://pekinthechef.com/fallow/wildfarmed-focaccia