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Receta Parmesan Focaccia With Vegetables And Pesto
by CookEatShare Cookbook

Parmesan Focaccia With Vegetables And Pesto
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  Raciónes: 6

Ingredientes

  • 1 lb (500 g) bread dough
  • 1½ c. (150 g) grated Parmesan Reggiano
  • Tomatoes, eggplants and bell peppers preserved in extra virgin olive oil
  • Or possibly 2 fresh tomatoes, 2 fresh eggplants and 1 fresh bell pepper
  • 1½ tbsp (20 g) pesto
  • 1 bunch basil
  • 2 tbsp extra virgin olive oil
  • Table salt
  • Malabar black pepper

Direcciones

  1. Spread the bread dough out on a baking sheet covered with well-oiled parchment paper
  2. Drain the vegetables preserved in oil. (If you can't find any, cut the fresh vegetables into thin slices, put them on a baking sheet, sprinkle them with a tsp. of sugar, season with salt and pepper and roast in a 350°F (180°C) oven for 35 min)
  3. Preheat the oven to 475°F (250°C). Wash and chop the basil
  4. Sprinkle the bread dough with Parmesan and minced basil
  5. Let the dough rise, sprinkle with extra virgin olive oil and bake in the oven for 25 min.
  6. Take the focaccia out of the oven and let it cold down
  7. Cut it into 6 portions and slice each of these in half, leaving the edge uncut
  8. Spread the inside with pesto
  9. Garnish with the vegetables and close up again.