Pesto Focaccia
This homemade pesto focaccia bread is light and airy on the inside with a golden, olive oil-crisped crust and a generous layer of basil pesto. A no-knead bread that's easy to make entirely by hand.
Equipment
Ingredients
- 480 g water lukewarm
- 2 teaspoons instant yeast or active dried
- 530 g all-purpose flour with a protein level of at least 11%, or bread flour
- 1 ½ teaspoon fine salt
Toppings
- 4 Tablespoons extra virgin olive oil plus more for topping
- 60 g basil pesto
- Flaky salt
Instructions
- In a large bowl combine the yeast, lukewarm water, flour, and salt and mix together to create a wet and well-combined, shaggy dough ball. If using active dried yeast, let it dissolve in the lukewarm water for 5 minutes before mixing it with the rest of the dough ingredients. 480 g water, 2 teaspoons instant yeast, 530 g all-purpose flour, 1 ½ teaspoon fine salt
- Leave it to sit for 15 minutes before applying 4 sets of stretch and folds spread out over an hour, one set every 15 minutes (though this timing isn't set in stone, don't worry if it's less or more). Use wet hands when doing this, or the dough will stick to you.
- Drizzle the bottom of a 9x13-inch pan generously with olive oil. You can line the pan with parchment paper as well if you think your pan might stick. 4 Tablespoons extra virgin olive oil
- Transfer the dough into the oiled pan. Leave it to sit and rest for 5-10 minutes, then use oiled fingers to spread and stretch the dough out into the pan. If the dough resists stretching out, give it a rest and try again in a few minutes.
- Let the dough rise at room temperature for around 1 to 1.5 hours until it has just doubled and it jiggles when the pan is shaken. How fast the dough rises will depend on the temperature. It's always best to watch the dough and not the clock. Don't let it rise too much or the dough can become too fragile and deflate.
- Preheat the oven to 450°F / 230°C.
- Dollop spoonfuls of basil pesto over the dough. Drizzle a little olive oil over your fingers and use your fingers to spread the pesto out over the dough. Then use oiled fingers to create deep dimples on the top of the dough, pushing all the way down. Do this all over the bread. Sprinkle with flaky salt. 60 g basil pesto, Flaky salt
- Bake the focaccia for 25-30 minutes until puffed and deep golden brown and the bread pulls away from the edges of the pan. If the pesto starts browning too much on top, loosely cover the bread with aluminum foil.
- Remove the focaccia from the oven and let it sit for 3-4 minutes. Carefully remove it from the pan, then let it cool further on a wire cooling rack before serving.
Notes
- Overnight option: Mix the dough, give it one set of stretch and folds, then cover and refrigerate overnight (up to 24 hours). The next day, transfer to the oiled pan and continue with the second rise. Let it rest at room temperature for 10 minutes first, as cold dough springs back. The overnight rest adds more complex flavor.
- Pan options: A 9x13 inch / 23x33cm metal baking pan works best. I use this one (affiliate link) A cast-iron skillet (12 inch / 30cm) also works well and creates an extra crispy bottom crust.
- Pesto: Store-bought or homemade basil pesto both work. You can substitute with sun-dried tomato pesto or olive tapenade.
- Halving the recipe: Use half the dough ingredients and bake in an 8x8 inch or 9x9-inch pan.
- Flour: Use a flour with a protein level of at least 11% for the best structure. Bread flour, all-purpose flour, or a mix of both all work.
- Storage: Wrap tightly and store at room temperature for up to 3 days. Freeze tightly wrapped for up to 3 months. Reheat in a 350°F / 175°C oven for 5-10 minutes.
- The dough is supposed to be very wet. At around 91% hydration, this is a sticky, sloppy dough. Don't add extra flour. The stretch and folds will develop the structure.
Nutrition
Serving: 1servingCalories: 273kcalCarbohydrates: 42gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.5mgSodium: 410mgPotassium: 80mgFiber: 2gSugar: 0.3gVitamin A: 121IUVitamin C: 0.01mgCalcium: 20mgIron: 3mg
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