Pesto Focaccia Bread
Directions
- 1Add 4 cups of flour into a big bowl.
- 2Add 2 teaspoons of salt to the flour.
- 3Add 2 teaspoons of active dry yeast to the flour.
- 4Whisk to combine all dry ingredients.
- 5Add 2 cups of warm water to the mixture.
- 6Mix until it forms a sticky dough (no kneading required).
- 7Cover the top of the dough in about 1 to 1.5 tablespoons of olive oil, ensuring the dough is fully covered.
- 8Cover the bowl with plastic wrap.
- 9Refrigerate the dough for 12 hours.
- 10Butter a 9x13 dish (or two small ones) really well.
- 11Add 2 tablespoons of olive oil to the buttered dish.
- 12Add the dough to the dish and roll it around to coat it.
- 13Let the dough rest for 3 to 4 hours.
- 14To make the pesto, add 2 whole garlic cloves to the food processor.
- 15Add 1/3 cup of Parmesan to the food processor.
- 16Add a little bit of lemon juice to the food processor.
- 17Add a handful of pine nuts to the food processor.
- 18Add 1 cup of basil to the food processor.
- 19Add 1/4 cup of olive oil to the food processor.
- 20Blend the pesto until it's smooth.
- 21Add a tablespoon of olive oil to the rested dough in the dish.
- 22Add the pesto to the top of the dough in random little drops.
- 23Add quartered cherry tomatoes to the top of the dough.
- 24Sprinkle flaky salt over the top.
- 25Cover your fingers in olive oil and dimple everything into the dough.
- 26Bake the focaccia in the oven.
- 27Remove the focaccia from the oven.
- 28Slice the focaccia and serve.
Ingredients
- 4 cups flour
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 2 cups warm water
- 1 tablespoon olive oil
- 2 whole garlic cloves
- 0.33 cup parmesan
- lemon juice
- 1 handful pine nuts
- 1 cup basil
- 0.25 cup olive oil
- 2 tablespoons olive oil
- quartered cherry tomatoes
- flaky salt
Equipment
big bowlwhiskplastic wraprefrigerator9x13 dishfood processoroven mitts
Tips
- Butter the dish really well.
- Cover your fingers in olive oil before dimpling.