Pour the flour, crumbled yeast, water, sugar, salt and 60g of olive oil into the food processor and knead for 10 minutes.
Leave the dough rise during 1h30 at room temperature.
Preheat the oven to 220°C.
Degas the focaccia dough.
Oil a rectangular fram with 10g of olive oil and place the dough on it.
Cover and leave the dough to rise again during 2 hours.
Bruch the focaccia with the remaining olive oil and make indentations in the dough by pressing your finger into it.
Slice the tomato and pick the leaves off the rosemary before decorating the focaccia.
Spread the Mozzarella 40% MG/ES Diced Maestrella and bake for 25 minutes.
Top with a few spoonfuls of pesto as soon as it comes out of the oven and serve.
*For 100g of pesto, blend a bunch of basil with 8cl of olive oil, 50g of Parmasan, 50g of pine nuts, 1 clove of garlic, salt and pepper.