Red Pesto Focaccia With Avocado And Smoked Anchovy

• 15 anchovies
• smoked salt
• 2 15/16 cups bread flour
• 3 3/8 tablespoons extra virgin olive oil
• 1 cup warm water
• 1 tablespoon 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 340u0b0C (approximately 460u0b0F).
15. Spread focaccia with pesto, reserving some pesto for later use.
16. Bake at 200u0b0C (approximately 400u0b0F) 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.

anchovies, salt, bread flour, extra virgin olive oil, water, fresh yeast, salt, basil, garlic, nuts, tomatoes, parmesan cheese, salt, extravirgin olive oil, avocado, tomato, spring onion

Taken from www.yummly.com/recipe/Red-Pesto-Focaccia-with-Avocado-and-Smoked-Anchovy-2049719 (may not work)