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Ingredients
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Focaccia Dough
Rocket Pesto
Topping
Method
Focaccia Dough Preparation
- 1
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.
- 2
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.
- 3
Knead the Dough
Transfer the dough to a floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.
- 4
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.
Rocket Pesto Preparation
- 5
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.
- 6
Adjust Seasoning
Taste the pesto and adjust the seasoning with more salt or lemon juice as needed.
Assemble and Bake
- 7
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 8
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.
- 9
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.
- 10
Second Rise
Cover the dough with a damp cloth and let it rise for another 30 minutes.
- 11
Bake
Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown.
- 12
Serve
Once baked, let it cool slightly before slicing. Serve warm with rocket pesto on the side.
