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Focaccia con pesto de albahaca, mozzarella y tomate fresco
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Ingredients
Focaccia
- 380 g de agua fría
- 10 g de levadura prensada fresca
- 1 cucharadita de azúcar
- 500 g de harina de fuerza
- 30 g de aceite de oliva
- 1 ½ cucharaditas de sal
Pesto de albahaca
- 20 g de queso parmesano en trozos de 2 cm
-
20
g de piñones crudos
or 20 g de almendra cruda sin piel - ½ diente de ajo
- 80 g de hojas de albahaca frescas
- 60 g de aceite de oliva
- 1 - 2 pellizcos de sal
Montaje
- 1 - 2 tomates en rodajas de 7-8 mm
- 1 - 2 pellizcos de sal
- 1 cucharadita de orégano seco
- 300 g de mozzarella en rodajas de 5-6 mm
- Nutrition
- per 1 unidad
- Calories
- 1327 kJ / 317 kcal
- Protein
- 12 g
- Carbohydrates
- 32.4 g
- Fat
- 15.5 g
- Saturated fat
- 4.8 g
- Fiber
- 1.6 g
- Sodium
- 498.5 mg
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