Focaccia bites with pistachio pesto and mortadella

Method

Place the flour, yeast and sugar in a bowl and mix quickly. Pour the water into a second bowl, add the salt and Extra Virgin Olive Oil Delicato and mix until smooth. Gradually add the flour to the liquids, and mix well to form a ball.

Knead the dough for about 10 minutes on a lightly floured surface adding more flour if necessary until smooth and stretchy. Roll the dough into balls and leave them to rest and rise until they have doubled in volume.

When the focaccia bites have risen, use your fingertips to make hollows on the surface and brush them with Extra Virgin Olive Oil Delicato. Bake at 180°C for 20-25 minutes, until risen and golden-brown.

While the focaccia bites are still warm, fill with a generous layer of Pistachio Pesto, then add the stracciatella and the mortadella. Decorate with a few basil leaves for a fresh finishing touch.