Ingredients

Spadellini mini tomini, 430g of flour, 310ml of water, olive oil, salt, brewer’s yeast, cherry tomatoes, Tropea onion, pesto, basil

Method

Put the flour and yeast in a bowl, then gradually add water, stirring with a spoon. Season with salt and olive oil and keep mixing the ingredients. Cover with film and let it rise for about 30 minutes. Knead the dough again and let it rest for 30 minutes. Repeat this 3 times, then roll out the dough on a tray, making some pressure with your fingers, then season with salt and oil. Add Mini Tomini, Tropea onion, then cook in a preheated oven at 230° for 20 minutes. After that, place some cherry tomatoes and pesto on your focaccia, with a couple of fresh basil leaves.