Focaccia with basil pesto

Preparation

In a large bowl, dissolve the yeast in lukewarm water along with the sugar. Let it rest for 5-10 minutes until it becomes foamy.

Add the flour and a pinch of salt to the water with the yeast. Mix well until a homogeneous dough forms.

Add half of the extra virgin olive oil and knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.

Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in volume.

Grease a baking tray with extra virgin olive oil and transfer the dough onto the tray. Spread a few spoonfuls of basil pesto over the dough and flatten it with your hands until it covers the tray evenly.

Let the focaccia rest for another 20-30 minutes while preheating the oven to 220°C.

Bake the preheated focaccia for about 20-25 minutes, or until it is golden and crispy on the surface.

Once baked, remove the focaccia from the oven and let it cool slightly before slicing and serving.