Pesto pasta with focaccia

Name: Pesto pasta with focaccia
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 TABLESPOON Sugar; 15 g fresh yeast; 125 g Flour (Type 550 strong); 125 g Flour (Type 405); 1/2 TEASPOON Salt; 100 g Basil; 2-3 TABLESPOONS + 75 ml olive oil; 2 Garlic cloves; 3 TABLESPOONS Pine nuts; 40 g Parmesan cheese; 20 g pecorino cheese; 7-10 Tbsp Salt; 2 TABLESPOONS room-warm butter; 7-10 Tbsp coarse sea salt; 400 g Noodles (e.g. spaghetti); 7-10 Tbsp Flour; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 TABLESPOON Sugar
15 g fresh yeast
125 g Flour (Type 550 strong)
125 g Flour (Type 405)
1/2 TEASPOON Salt
100 g Basil
2-3 TABLESPOONS + 75 ml olive oil
2 Garlic cloves
3 TABLESPOONS Pine nuts
40 g Parmesan cheese
20 g pecorino cheese
7-10 Tbsp Salt
2 TABLESPOONS room-warm butter
7-10 Tbsp coarse sea salt
400 g Noodles (e.g. spaghetti)
7-10 Tbsp Flour
baking paper

Directions

1
For the bread, heat 150 ml of water lukewarm. Dissolve sugar and yeast in half the water while stirring. Put both flours and salt in a large bowl. Press a depression in the middle. Add the yeast mixture and work it in with your fingers in a circular motion from the inside to the outside. Knead in the remaining water as well. Knead on a floured work surface for about 5 minutes until smooth. Shape into a round loaf with floured hands, cover and leave to rise in a warm place for approx. 45 minutes. Knead the dough again.
2
Roll out oval (approx. 15 x 22 cm) on a floured work surface. Line a baking tray with baking paper. Place dough on top and press holes in with a finger. Cover again and let rise for about 30 minutes. In the meantime, wash and shake the basil dry. Remove leaves from 4 stems. Put 2-3 tablespoons of oil and basil in a tall beaker and puree finely. Remove the remaining basil leaves. Put 4 nice leaves aside for garnishing. Peel garlic and cut into pieces. Roast pine nuts in a pan without fat. Coarsely grate parmesan and pecorino. Process pine nuts, basil, garlic and 75 ml oil in the universal chopper to pesto. Season with a little salt and pour into a bowl. Stir the cheese into the mixture. Carefully mix in butter. Spread the focaccia bread with the basil oil and sprinkle with sea salt.
3
Put 4 nice leaves aside for garnishing. Peel garlic and cut into pieces. Roast pine nuts in a pan without fat. Coarsely grate parmesan and pecorino. Process pine nuts, basil, garlic and 75 ml oil in the universal chopper to pesto. Season with a little salt and pour into a bowl. Stir the cheese into the mixture. Carefully mix in butter. Spread the focaccia bread with the basil oil and sprinkle with sea salt. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes, remove from oven. Spread bread with remaining basil oil and cover with a tea towel until you eat it. Prepare pasta in boiling salted water according to package instructions. Drain noodles, collecting 2-3 tbsp. Drain noodles briefly and put them back into the pot. Add pesto and pasta water, stir and serve. Garnish with basil leaves. Cut bread into slices and add
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes, remove from oven. Spread bread with remaining basil oil and cover with a tea towel until you eat it. Prepare pasta in boiling salted water according to package instructions. Drain noodles, collecting 2-3 tbsp. Drain noodles briefly and put them back into the pot. Add pesto and pasta water, stir and serve. Garnish with basil leaves. Cut bread into slices and add
5
Waiting time 1 hour