Make a tray of these focaccia rolls for a crowd — the basic yeast dough, which is topped with a mixture of pesto, ricotta, tomato and Parmesan, is no trouble to make. Although they need time to rise, the rolls bake in just 15 minutes, so you can throw them in the oven once guests arrive. They'll make up flaky inside with a crusty exterior. Serve them hot from the oven with a glass of wine.
- 45 grams yeast
- 280 grams water
- 500 grams all purpose flour
- 10 grams salt
- 2 tablespoons olive oil
- 250 grams pesto sauce
- 300 grams ricotta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 3 tablespoons parmesan cheese
- Dissolve the yeast in a bowl with some water, and then add some flour, olive oil, and salt. Mix well. Add the remaining flour and water alternatively. Form the dough and knead until smooth.
- Place the dough on a floured work surface and knead for 7 to 8 minutes. Place the dough in a lightly oiled bowl. Place the bowl in a warm place and allow it to rise until it doubles its size.
- Place the dough on the work surface again and shape it into two loaves. Allow it to rest for 15 minutes and then roll it out into two rectangles. Use a rolling pin, as well as the palm of your hand, to roll it out to a thickness of 1/2 centimeter.
- Use a round pastry cutter to cut out the rolls and place them on a parchment paper-lined baking sheet, leaving some space between each one. Let the rolls rise for 30 minutes.
- Combine the pesto sauce in a bowl with the ricotta cheese, tomato paste, oil and Parmesan cheese.
- Press your fingers into dough and place a small amount of topping on each roll.
- Let the rolls rise again to double their size, about 90 minutes.
- Preheat oven to 190 degrees Celsius.
- Bake for approximately 13 to 15 minutes. Serve warm.
PER SERVING *
|Calories60Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.