Genoese Focaccia with Pesto

Method

1. Mix warm water, yeast, and barley malt with a little flour to obtain a batter.
2. Add olive oil and salt (so the salt doesn't directly contact the yeast), then add the remaining flour and knead everything.
3. Grease the baking tray well, place the dough ball in the center, and let it rise for about an hour.
4. Spread the dough in the tray, cover well with more oil to prevent a skin from forming, and let it rise for another hour.
5. Once risen, make the classic dimples with your fingers.
6. Prepare a brine with water and salt and pour it over the dough.
7. Bake at the maximum temperature for about 12 minutes.
8. Prepare the classic pesto in a mortar: first pestle the garlic with salt, add the pine nuts, then remove everything and work only the basil leaves.
9. Add grated Grana Padano and Pecorino Sardo, then extra virgin olive oil.
10. Cut the focaccia (not too high) into thin strips and spread with pesto.