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Description
Nest shaped focaccia filled with pesto cream cheese and topped with mini mozzarella balls
Ingredients
325g
Warm Water
2tsp
Flaky Sea Salt
100g
Fresh Rosemary
150g
Cream cheese
50g
Pesto
100g
Mini Mozzarella Balls
Method
- Crumble the fresh yeast into the lukewarm water and stir until fully dissolved
- Place the flour and salt into a bowl
- Pour in the yeast mixture and olive oil
- Mix to form a soft, sticky dough
- Cover and leave to prove for 1–2 hours, or until doubled in size
- Divide the dough into evenly sized portions and shape into rounds (approx. 10cm diameter)
- Place onto a well-oiled tray
- Using a metal cup and baking beans, press a dip into the centre of each dough piece
- Leave to rest for 20–30 minutes
- Bake at 220°C for 20–25 minutes, keeping the cups in place during baking
- Bake until golden with a crisp base and light, airy texture
- Once cooled, Mix together cream cheese and pesto
- Dollop the mixture into the centre of the focal and top with a sprig of rosemary and 3 mini mozzarella balls.
