Mini Genoese Focaccia Rolls With Pesto And Ricotta Cheese Topping

• 3 3/4 tablespoons yeast
• 1 cup water
• 4 cups all purpose flour
• 9/16 tablespoon salt
• 2 tablespoons olive oil
• 1 cup pesto sauce
• 1 1/4 cups ricotta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste
• 3 tablespoons Parmesan cheese

1. 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.
2. 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.
3. 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.
4. 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.
5. Combine the pesto sauce in a bowl with the ricotta cheese, tomato paste, oil and Parmesan cheese.
6. Press your fingers into dough and place a small amount of topping on each roll.
7. Let the rolls rise again to double their size, about 90 minutes.
8. Preheat oven to 190 degrees Celsius.
9. Bake for approximately 13 to 15 minutes. Serve warm.

yeast, water, flour, salt, olive oil, pesto sauce, ricotta cheese, extra virgin olive oil, tomato paste, parmesan cheese

Taken from www.yummly.com/recipe/Mini-Genoese-Focaccia-Rolls-with-Pesto-and-Ricotta-Cheese-Topping-518385 (may not work)