Discover the rich culinary legacy of Italy with our Pesto Sauce. A delightful blend of aromatic fresh basil and fine Italian cheese, this sauce can be used in myriad ways to add flavor to your meals. You can pour it over pasta, spread it on a sandwich, add it to a soup, use it as a dip, or even garnish your pizza with it. The possibilities are endless with this versatile sauce that guarantees to elevate your dishes to a whole new level of taste.

Cooking Instructions: Ready to use in any of your favorite recipes. Just shake well and pour! 

Pesto and Prosciutto Focaccia Sandwich

A Recipe by Brianna Shaver

Feeds 6-8 People

INGREDIENTS

Focaccia Ingredients:

• 2 ¼ tsp. active dry yeast

• 2 ¾ cup (624g) bread flour
• 2 tbsp. Botticelli Baking Extra Virgin Olive Oil
• 1 ½ tsp. salt
• Botticelli Pesto, for topping
• sea salt, for topping

Sandwich Ingredients:

• focaccia
• Botticelli Pesto
• fresh mozzarella slices
• fresh tomato slices
• fresh basil leaves
• prosciutto

PREPARATION  

In a bowl of a stand mixer, activate the yeast by whisking the water and yeast together. Cover and let sit until bubbly, about 10 minutes.

Add the bread flour, olive oil, and salt. Mix on medium speed until everything comes together.

Place the dough in a lightly oiled bowl, cover it, and let it rest for 30 minutes.

Wet your hands and do a coil fold (gently lift the dough straight up from the middle then lower the dough, allowing the loosened end to tuck under the middle. Repeat with the other side.)

Let rest for 20 minutes, and then do another coil fold. Repeat until you’ve done a total of 2 coil folds. Cover the dough and place in the fridge overnight to bulk ferment.

Remove the dough from the fridge and do 1 more coil fold.

Generously oil a rectangular baking dish (10.7”x7.5” for taller focaccia or 11”x9” for shorter) and place the dough inside.

Gently press the dough out so it’s an even height. Cover and let proof until doubled in size, about 2 hours.

Preheat the oven to 450F

Drizzle more extra virgin olive oil over the top of the dough then dollop on the pesto. Press your fingertips all over the top of the dough to create dimples.

Sprinkle on some sea salt and bake for 25-35 minutes or until the top has browned and the internal temperature is 185F

Once cooled, slice the focaccia in half and spread a generous amount of pesto on each side. Layer on a few fresh mozzarella slices, tomato, basil leaves, and prosciutto. Sandwich together, cut, and enjoy!