Munster and spinach pesto focaccia
Ermitage cheese used : Munster
- 200g of Munster Ermitage
- 250g of wheat flour
- 10g of fresh baker's yeast
- 5g of Salt
- 1 teaspoon of granulated sugar
- 23cl of olive oil
- 150cl of water
- 70g leaves of spinach
- 40g of bread pine nuts
- 50g of freshly grated parmesan
- 1 small clove of garlic
- Prepare the focaccia dough. Mix the flour with the crumbled yeast and the sugar. Pour in 5cl of olive oil, then the water. Knead roughly. Add salt. Knead the dough for 5 minutes in a food processor or 10 minutes by hand to obtain a soft and elastic dough. Work the dough into a ball. Place in a container, wrap or cover with a damp cloth and leave to rise for two hours until the dough has doubled in size.
- Prepare the pesto: mix the spinach leaves after washing and drying them, with a little olive oil and salt. Add the lightly roasted pine nuts, the garlic, a little oil and mix. Add the parmesan and the rest of the olive oil.
- Preheat the oven to 190°C (gas mark 6). Flour the work surface. Roll out the dough to a thickness of just under 1cm. Place on a baking tray lined with baking paper. Prick it all over with your fingers (without putting holes in it). Leave to rise for about 20 minutes.
- Oil the focaccia with the remaining oil. Season with salt and pepper and place slices of Ermitage Munster cheese on top. Bake for 15-20 minutes.
- When the focaccia is cooked, pour a little pesto on the surface.
Taste while the focaccia is still warm, to ensure the Munster is very gooey!