How I Learn to Make Italian Focaccia Sandwich & Basil Pesto from Scratch

We spent our weekend making focaccia and pesto from scratch for the very first time, and turned it into the ultimate sandwich!

In this video, we made: Classic focaccia (with lots of olive oil and rosemary)
Here is the recipe we followed:
https://www.youtube.com/watch?v=SzECOCrCSWg

Things you need:
– bread flour
– dry yeast
– lots of olive oil
– fresh basil
– pine nuts
– garlic
– pistacchio
– grated parmigiano
– salami
– prosciutto
– mortadella
– burrata
– mozzarella
– rucola
– tomatoes

#italy #italianfood #cooking #homecookedfood #homemade #focaccia #pesto #sandwich

✨ Connect with Me:
📧tracingvie@gmail.com

We’ve never made focaccia before… so we’re calling mamma for some tips. 📞 My husband is asking her if we can make one in less than 2 hours and the answer is no.
Turns out focaccia isn’t exactly a quick dish. 😅 We don’t really know what we’re doing. But we’ve got a recipe in front of us So firstly, we need…. Of course, my husband has to weigh everything. 😄
Nothing escapes the scale, not even water. It doesn’t look like much,
but it will do the job. we are using strong white bread flour Adding the yeast mixture to the flour. The dough is starting to come together. Starting to look smooth and stretchy Olive oil gives the dough softness and flavor. Gently mix in the olive oil until it’s absorbed. Now we cover with plastic wrap and set aside for 30 mins so the yeast can do its work. The dough has started to rise nicely. Now we fold the dough multiple times while the dough rest for another 30 mins, we start making the basil pesto First, we start by plucking the fresh basil leaves. A little basil spa moment. 💦 Dry the basil leaves with a clean towel or paper towels The dough has doubled in size now😍✨ Look at that rise! it’s soft and bubbly Seems like we have done it right so far🙌 One more fold and let it rest for another 30 minutes. The dough’s almost there! Time to prep the tray! ⏱️🫒 Oil goes in so the focaccia won’t stick. And for flavour too. Carefully transferring the dough to the tray and yes…more olive oil 🫒✨ Let it rest for another 30 minutes Let’s get back to pesto making We’re doing it the traditional way, crushing the pine nuts to start the base. Fresh basil goes in, then we blend Finish it off with some Parmigiano it looks like the focaccia has more bubbles in it even though it didn’t rise as much as we hoped Using our fingertips to make those classic focaccia dimples I hope the oven will give it another boost.
It is a bit flat now. Scattering rosemary over the dough before baking Bake at 230°C for about 30 minutes We’re going extra fancy today, making a pistachio pesto for the focaccia Finishing up the last of our olive oil. 🫒 Half a day gone… dedicated to carbs😂 It’s nice and crunchy… but stuck to the tray. 😅 Tastes best straight out of the oven😋🔥, while it’s still hot Let me show you the other side… 👀 Okay… the back side didn’t make the cut. 😂 Time to build the ultimate focaccia sandwich. 😋🥪 I’m going to make sandwich with burrata, mortadella and basil pesto Moment of truth. 👀🍽️ Tastes amazing, especially the basil pesto. The basil pesto is so fresh:garlicky, nutty, and full of flavor. 🌿🧄 Crispy crust, fluffy crumb, and that pesto just brings it to life. 😋 Husband stole mine so I’m making another one 😂 While he tries to finish making the pistacchio pesto Burrata is such a blessing😌.
It’s so creamy I highly recommend making this pesto yourself, 10x tastier than store-bought. All you need is pine nuts, garlic, olive oil and lots of basil.
No cooking required But this whole slow lunch is a once-in-a-while thing…When I have the luxury of time Slow life is expensive and feels like a privilege sometimes. Pesto definitely steals the show today ASMR 😀 These are Caprese-inspired sandwich: mozzarella, ripe tomato, rucola plus salami and prosciutto The kitchen smell so herby right now 🌿 Looks so fresh! Would you try making this at home? 🙂