AMY'S PESTO FOCACCIA
PREPARATION: 10min ~ COOK: 35min ~ READY IN: 1 hr 15min
- Warm the milk to body temperature with the sugar, and the yeast and allow to warm till it foams.
- Add the flour a planetary mixer with a pinch of salt and knead using the dough hook, or if you do not have one you can do this by hand.
- Add the wet yeast mixture to the dry ingredients with 30 ml of oil. Once it is well combined, break the dough into half and stuff with the Barilla Pesto. Drizzle with oil. Place your focaccia in a warm place and allow to prove for around 30 minutes. Bake in a hot oven (180 degrees celsius).
- To serve top with hot smoked salmon, creme fraiche and salmon roe.