Focaccia with wild garlic pesto and mozzarella

Ingredients for 4 servings:

• 500 g flour
• 1 sachet of dry yeast
• 1 tsp sugar
• 2 tsp salt
• 3 tbsp olive oil
• 300 ml water, lukewarm
• 3 tbsp spice mix, (wild garlic pesto) dried
• 3 tbsp water
• 4 ½ tbsp olive oil
• 400g mozzarella

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Thoroughly mix the flour with the dry yeast, add the other ingredients and mix with the dough hook of a hand mixer, then knead by hand until the dough pulls away from the bowl. The dough should be elastic; if not, add more flour, oil, or water! Cover the yeast dough and let it rise in a warm place for one hour. Then knead again, form eight flat flatbreads, and place them on two baking sheets. Press indentations into the surface with your fingers. Cover with a cloth and let rise for another 30 minutes. Preheat the oven to 225°C (top/bottom heat). Let the wild garlic pesto rise slightly in water, then mix with olive oil. Cut 16 slices of mozzarella. Spread the wild garlic pesto on the flatbreads, then top each flatbread with two slices of mozzarella. Bake for approx. 15-20 minutes. Tip: You can also use ready-made pesto from a jar!