Ingredients:
Massa
- 250 g wheat flour
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 7 tablespoons warm water
- Olive oil
Pesto sauce
- 2/3 cup extra virgin olive oil
- 2 cups fresh basil
- 2 garlic cloves
- 1/4 cup chopped cashew nuts
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
to garnish
- 5 pieces of buffalo mozzarella in small balls
- Bunches of green Mimo Green Dreams or Jumbo grapes
Preparation mode:
For mass
Mix yeast, sugar and water. Let it rest for 5 minutes. Sift the flour and mix in the salt. Add the yeast mixture and water and knead until smooth. If necessary, add a little more water. When the dough is smooth, form a ball.
Place in a greased bowl with olive oil and turn over the entire surface. Cover with a damp cloth and let rest for 50 minutes, until doubled in size. Return the dough to a floured surface and knead for another 5 minutes. Place on a round or rectangular shape greased with olive oil and let rest for another 10 minutes, covering with a cloth.
for the pesto
Place the basil, garlic and chestnuts in a food processor and pulse for 30 seconds. With the processor running, add the olive oil. Season with salt and pepper to taste.
Mount the focaccia
With your fingers, make holes (without going through) in the focaccia. Brush with olive oil and then with the pesto sauce. Arrange the grapes and buffalo mozzarella cut in half on top. Take to bake in preheated oven for 20 minutes (until golden). Remove and drizzle with some more pesto. Serve in slices.
