Focaccia with Ricotta and Tomato Pesto

Focaccia with Ricotta and Tomato Pesto. This week came to visit us in our School pizzaioli il Sig. Charles to attend one of our professional courses of Pizzaiolo. Charles already holds a pizzeria in Budapest and is about to open a new one in the East, and knows very well the pizza, so during this week we had plenty of time to indulge in the preparation of different doughs, using different flours, various cereals and many other things.

We have prepared for the realization of this delicious pizza dough with flour chestnuts.

Chestnut flour has a high protein level, so we proceeded to mix it with a strong flour. The result as you can see from the video that follows below was exceptional. To highlight all the properties of chestnut flour we decided to prepare a cake with this type of dough. Exceptional, is a pity that can not be transmitted via web scents of our focaccia dough with chestnuts.

We chose the ingredients "light" by not too strong taste that would have covered the delicious aromas of our focaccia.

Focaccia with Ricotta and Tomato Pesto
Focaccia with Ricotta and Tomato Pesto

Focaccia with Ricotta and Tomato Pesto

The ingredients:

The ingredients for our focaccia are:

A fresh ricotta, succulent cherry tomatoes, and fresh pesto Genovese, freshly prepared.


Those who regularly follow our "pizza blog" knows that to get a good pizza that is fragrant on the outside and soft and well honeycombed inside, the dough needs a long maturation in refrigerator 2/3 degrees for at least 24 hours, but even better if 48 hours. Always prepare your dough using strong flour suitable for long rising.

Focaccia with Ricotta and Tomato Pesto
Focaccia dough with chestnuts

Focaccia with Ricotta and Tomato Pesto


When the dough will be perfectly leavened, roll out your pizza and do it with your hands, not with a rolling pin. If you are not experienced, check out our previous article that explains step by step how to be done manually writing, you'll find it who.

 After the stretched dough to form discs with a diameter of 33 cm, pass the sauce.

Spread evenly over the surface of the curd, add the cherry tomatoes cut into wedges and well seasoned.

At this point we can fire it in the pizza oven 300 degrees centigrade for 3 the 4 minutes until the edge of the cake will have reached the perfect golden brown.

Remove from the oven, add the tasty pesto, two leaves of fresh basil and serve hot to your guests.

Focaccia with Ricotta and Tomato Pesto


This pizza is very easy to prepare at home and is also perfect for those who have little experience in the preparation of the pizza at home. About to make pizza at home experience, I remind you that our site offers a fantastic course of pizza ONLINE. All those who are enrolled in our online training course are able to make pizza like a pro. The course contains many videos to view and review, It contains many useful information and tips and tricks to prepare at home a perfect pizza and quality as that of the pizzeria on the corner of your home. Take a look at Our online course.

We feel it again in a few days for a new pizza recipe, but before I leave I remind you some links that will surely be useful:

The homepage of our website

300 pizza recipes

Do you like our video recipes? Visit our YouTube channel


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