Parmesan Focaccia with Vegetables and Pesto

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Ingredients

Serves 6

• 1 lb (500 g) bread dough
  
• 1½ cups (150 g) grated Parmesan Reggiano
  
• Tomatoes, eggplants and bell peppers preserved in olive oil
  
• Or 2 fresh tomatoes, 2 fresh eggplants and 1 fresh bell pepper
  
• 1½ tbsp (20 g) pesto
  
• 1 bunch basil
  
• 2 tbsp olive oil
  
• Table salt
  
• Malabar black pepper

Preparation

To prepare the ingredients

• Spread the bread dough out on a baking sheet covered with well-oiled parchment paper
  
• Drain the vegetables preserved in oil. (If you cannot find any, cut the fresh vegetables into thin slices, put them on a baking sheet, sprinkle them with a teaspoon of sugar, season with salt and pepper and roast in a 350°F (180°C) oven for 35 minutes)
  
• Preheat the oven to 475°F (250°C). Wash and chop the basil

Preparation

• Sprinkle the bread dough with Parmesan and chopped basil
  
• Let the dough rise, sprinkle with olive oil and bake in the oven for 25 minutes.
• Take the focaccia out of the oven and let it cool down
  
• Cut it into 6 portions and slice each of these in half, leaving the edge uncut
  
• Spread the inside with pesto
  
• Garnish with the vegetables and close up again.

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