Basil pesto focaccia

Preparation

1. In a large bowl, dissolve the yeast and sugar in warm water. Allow it to rest for 5-10 minutes until it becomes frothy.

2. Mix the flour and a pinch of salt into the yeast water until a smooth dough forms.

3. Incorporate half of the extra virgin olive oil into the dough, then knead on a lightly floured surface for approximately 10 minutes until smooth and elastic.

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

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

6. Allow the focaccia to rest for an additional 20-30 minutes while preheating the oven to 425°F (220°C).

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

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