Ingredients for 4 servings / one 25X15 baking pan

For the focaccia:
600 g all-purpose flour
420 g water
4 g dry yeast
2 tbsp olive oil (and a little more for the baking pan)
Coarse salt
100 g coarsely chopped walnuts

For serving:
1 jar (180 g)Vegan Pesto Basilico by Condito the Green Line
Grilled eggplants
Sliced tomatoes
Rocket

Instructions:

In a bowl, combine the flour, water, and yeast. Mix well. Cover with a clean towel and let rise in a warm place until doubled in size. Once doubled, transfer to a clean, oiled bowl and refrigerate for at least 12 hours.

Preheat the oven to 180°C, oil a baking pan, and transfer the dough. Spread the olive oil on the surface, press with your fingers, sprinkle with salt and walnuts, and bake for about 25 minutes. When baked, remove from the pan, let cool, and cut in half. Spread the Vegan Pesto Basilico, grilled eggplants, tomato, rocket, and serve.