Red Pesto Focaccia with Avocado and Smoked Anchovy


You do not have to spend a ton of money to have a five star dinner. Try this recipe for Red Pesto Focaccia with Avocado and Smoked Anchovy. This rich and flavorful appetizer combines a hearty meal on a budget. Be sure to plan ahead, because these decadent hand held treats need to be refrigerated for at least an hour before serving. We hope you and your loved ones enjoy this dish as much as we do.


  • 15 anchovies
  • smoked salt
  • 400 grams bread flour
  • 50 milliliters extra virgin olive oil
  • 230 milliliters warm water
  • 12 grams fresh yeast
  • 2 teaspoons salt
  • 1 bunch basil
  • 1 garlic clove
  • pine nuts
  • 6 sun dried tomatoes
  • grated parmesan cheese (A little)
  • salt
  • extra-virgin olive oil
  • 1 avocado (to garnish)
  • 1 fresh tomato (to garnish)
  • 1 spring onion (to garnish)


  1. For the anchovies, remove innards, head and bones.
  2. Place sardines in a shallow container and cover with smoked salt.
  3. Let stand for 2 to 3 hours.
  4. Rinse sardines, drain and pat dry and cover with oil and let stand for 24 hours.
  5. For the focaccia, place flour in a bowl and form a well in the center.
  6. Add yeast, salt, oil and water.
  7. Mix well and knead for about ten minutes until dough is smooth and elastic.
  8. Place dough in a lightly oiled bowl, cover with a cotton cloth and let rise for about an hour.
  9. Place dough on a lightly floured surface and knead well.
  10. Stretch out dough to cover baking sheet lined with parchment paper.
  11. Cover with a cotton cloth and let rise for one hour.
  12. For the pesto, grind all the ingredients.
  13. Slowly add oil to reach desired consistency and mix until smooth.
  14. Preheat oven to 340°C (approximately 460°F).
  15. Spread focaccia with pesto, reserving some pesto for later use.
  16. Bake at 200°C (approximately 400°F) for about 25 minutes.
  17. Set aside to cool.
  18. Finely dice avocado, chives and tomato.
  19. Place on top of the focaccia bread and add smoked anchovies.
  20. Season with remaining pesto and serve immediately.
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