Pesto focaccia recipe with basil pesto

This basil pesto focaccia bread tastes amazing and it's so easy to make! The bread is light and airy with a golden crust.

It's similar to pizza dough, but in this dough is much more hydrated so it creates a really light and airy bread with the best texture.

In a large bowl combine yeast, water, flour, and salt and mix together to create a wet and well-combined, shaggy dough ball.

Leave it to sit for 15 minutes before applying 4 sets of stretch and folds spread out over an hour.

It's a very wet dough, so do not feel alarmed if it feels sloppy. It will come together as the stretch and folds continue.

By the last stretch and fold there will be a significant difference in texture and the dough should be able to stretch up quite high and feel strong.

Drizzle the pan with olive oil. Press in the dough and let it double until jiggly.

Dollop spoonfuls of pesto over the dough.  Then use oiled fingers to create deep dimples on the top of the dough, pushing all the way down.

Bake the focaccia until puffed and deep golden brown and the bread pulls away from the edges of the pan.

Remove it from the oven and let it sit for 3-4 minutes. Carefully remove it from the skillet or tray, then let it cool further on a wire cooling rack before serving.