1.00 tb prepared pesto 1.00 (6-to 7-inch) prepared 1 focaccia 1.00 small tomato, thinly sliced 2.00 oz thinly sliced mozzarella 1 cheese (about 3 slices) 1 salt and pepper Spread pesto over focaccia. Arrange tomato slices over pesto. Top with cheese slices. Sprinkle lightly with salt and pepper. Place on baking sheet. Bake at 400 degrees until cheese melts and bread is hot, 6 to 10 minutes. Serve hot. -----
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Learn how to make Pesto Panini Sandwich at home with our Chef Ruchi Bharani
Pesto Panini Sandwich Ingredients Introduction
How To Prep The Veggies For Sandwich 1 tsp Butter 1/2 Red Capsicum (diced) 12 Button Mushrooms (sliced) 1/2 tsp Oregano 1 tsp Red Chilli Flakes Salt
How To Make Pesto Sauce 2 Green Chillies (chopped) 6 Garlic Cloves (chopped) 1 tbsp Walnut 1 tsp Sugar 2 Pinch Pepper Powder Salt 1 and 1/2 cup Basil Leaves 1 tsp Vinegar
2 Ways Of Making Pesto Panini Sandwich 1 Focaccia Bread 2 Multigrain Bread Slices Tomato Slices Onion Slices Salt Pepper Powder Mozzarella Cheese
Pesto Panini Sandwich On Griller Pesto Panini Sandwich On Tawa
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About Panini Sandwich A panini (Italian pronunciation: [paˈniːni], meaning small bread, bread rolls) or panino (meaning bread roll) is a sandwich made with Italian bread (such as ciabatta, rosetta, and michetta), usually served warmed by grilling or toasting. And Pesto traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil. |
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Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
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Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups) - 2 tsp Salt - 1 tbsp Extra Virgin Olive Oil ( plus more for the tray) - 7g ( 2 tsp ) Yeast - 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
00:00 Intro 00:25: Make the Dough 00:42 What flour to use 01:17 Add the flour and mix 01:48 First series of stretch and folds 02:16 Second series 02:46 Third series 03:03 Fourth series 03:38 Prepare the pan and shape the focaccia 04:25 Make the dimples and add the toppings 04:54 Bake the focaccia 05:31 Make the sandwich 06:17 Pre-order my Cookbook!
Pesto Bruschetta ????????????
????Recipe: ❂ Pesto: 80g. Fresh Bazil 1 glove Garlic 30g. Pine nuts 60g. Extra Virgin Olive Oil 2g. Salt 40g. Parmesan cheese