Focaccia with pesto & mozzarella

Recipe uploaded by

Good Food

4 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Kneading dough

1. Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
2. Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
3. Now stretch the dough out onto a baking sheet until it's about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
4. Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.

Pesto Genovese

Put 50g basil leaves into a food processor and pulse to a pulp. Add 1 small garlic clove and 50g toasted pine nuts and whizz until mixed through. Stir in 125ml extra virgin olive oil and 25g grated Parmesan. Store leftovers in a sterile jar, topped up with a little olive oil to seal. Will keep for up to 3 weeks in the fridge.

638 kcalories, protein 25g, carbohydrate 96g, fat 20 g, saturated fat 6g, fibre 4g, salt 2.42 g

Latest comments and suggestions

• Belkey

  09 September 2009

  Belkey rated and commented on this recipe

  

  I made this for a picnic and my friends all thought it was absolutely fantastic. I was a little disappointed with it though as it was not quite as I would imagine. One improvement I think would be to lightly brush the surface with a little olive oil before putting it in the oven as it would then be a little softer on the top and have less of a "bread crust".

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DroghedaAndrew

  11 September 2009

  DroghedaAndrew rated and commented on this recipe

  

  Easy to make, accurate directions, pleasure to eat!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  18 October 2009

  recipes rated and commented on this recipe

  

  Good, easy recipe with nice flavours. I think it needs quite a lot of olive oil at the first bake stage in order to keep it nice and soft as it can be quite crusty. This was my first real attempt at bread and I will definitely make it again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KatyH

  27 October 2009

  KatyH rated and commented on this recipe

  

  Made this, and it worked beautifully. Definitely a success.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12336/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 500g strong white bread flour, plus some for dusting
• 1 ½ tsp salt
• 7g sachet fast-action yeast
• 2 tbsp extra-virgin olive oil , plus some for drizzling
• 125g ball mozzarella , drained
• 5 tbsp pesto (shop-bought or see recipe, below)
• sea salt , to serve (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 20 25 mins

Cook 30 mins

Vegetarian

Ingredients

• 500g strong white bread flour, plus some for dusting
• 1 ½ tsp salt
• 7g sachet fast-action yeast
• 2 tbsp extra-virgin olive oil , plus some for drizzling
• 125g ball mozzarella , drained
• 5 tbsp pesto (shop-bought or see recipe, below)
• sea salt , to serve (optional)

638 kcalories, protein 25g, carbohydrate 96g, fat 20 g, saturated fat 6g, fibre 4g, salt 2.42 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk