Focaccia With Pesto And Stracchino

• 7/8 tablespoon yeast
• 1 3/8 cups water
• 4 cups flour
• 9/16 tablespoon salt
• 5 tablespoons olive oil
• salt
• 7/8 cup pesto
• 7 ounces stracchino or mozzarella cheese

1. In a bowl dissolve the yeast with 40 grams of water, then add a little flour, together with 3 tablespoons of oil and a pinch of salt.
2. Add the remaining flour and 240 grams of water, alternately in 2 stages, and beat well.
3. Place on a floured surface and knead for up to 8 minutes.
4. Return to a greased bowl and leave to rise until doubled in size.
5. Turn out onto a floured surface and divide into 2 halves, and place into 30 centimeter by 40 centimeter baking pans.
6. Leave to rise for another 15 minutes and then roll out until the dough covers the base of the pan.
7. Leave to rise again for 30 minutes.
8. Press gently into the dough using fingertips, making small indents all around but not so deep as to touch the base of the pan.
9. Cover with pesto and cheese, and finally a brine mixture made up of a small amount of oil, water and salt.
10. Leave to rise for another 1 1/2 hours.
11. Preheat the oven to 200 degrees Celsius.
12. Place the pans in the oven and bake for 20 minutes.

yeast, water, flour, salt, olive oil, salt, pesto, stracchino

Taken from www.yummly.com/recipe/Focaccia-with-Pesto-and-Stracchino-531735 (may not work)