Basil Pesto Focaccia Bread (Print Version)
# Ingredients:
→ Dough
01 -
510 g lukewarm water
02 -
2 teaspoons instant or active dried yeast
03 -
560 g all-purpose or bread flour (minimum 11% protein)
04 -
1.5 teaspoons fine salt
→ Toppings
05 -
4 tablespoons extra virgin olive oil
06 -
60 g basil pesto
07 -
Flaky salt, to taste
# Instructions:
01 -
In a large bowl, combine lukewarm water and yeast. If using active dried yeast, allow it to dissolve for 5 minutes before proceeding.
02 -
Add flour and salt to the yeast mixture, mixing thoroughly with a wooden spoon or rubber spatula until a wet, cohesive, shaggy dough forms.
03 -
Cover and let the dough rest for 15 minutes at room temperature.
04 -
Perform 4 sets of stretch and folds over the next hour, one set every 15 minutes, using wet hands to prevent sticking. For each set, stretch one side of the dough upwards and fold it over, rotating the bowl after each fold until all sides have been folded.
05 -
Drizzle the base of a 23x33 cm baking pan generously with olive oil. Optionally line with parchment paper if sticking is a concern.
06 -
Transfer the dough to the prepared pan. Allow it to rest for 5-10 minutes, then gently stretch and press the dough towards the pan edges with oiled fingers. If the dough resists, let it rest and try again.
07 -
Let the dough rise at room temperature for 60-90 minutes, or until doubled in size and jiggly. Avoid overproofing to maintain structure.
08 -
Preheat the oven to 230°C.
09 -
Dollop basil pesto over the risen dough. Drizzle olive oil over your fingers, gently spread the pesto, and create deep dimples across the dough surface. Sprinkle generously with flaky salt.
10 -
Bake on the middle rack for 25-30 minutes, until the crust is well browned and the loaf pulls away from the pan edges. If toppings brown excessively, cover loosely with foil during baking.
11 -
Remove from oven and let stand for 3-4 minutes. Carefully transfer the bread onto a wire cooling rack and allow to cool before slicing and serving.
# Notes:
01 -
Use a high-protein flour for optimal texture and structure.
02 -
If the dough is difficult to stretch in the pan, allow extra rest to relax gluten.