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Focaccia with Ricotta and Pistachio Pesto

Anne Burrell
  • 210 minutes
  • Serves 15

INGREDIENTS

1

Pistachio pesto

2

packages Active dry yeast

10 cups

All-purpose flour

2 tbsp

Kosher salt

2 tbsp

Sea salt

2 tbsp

Sugar

1 cup

Olive oil, extra-virgin

1

Ricotta, Fresh

3 1/2 cups

Water