Description
This Pesto Focaccia recipe yields a beautifully golden, crisp, and fluffy Italian flatbread infused with fresh basil pesto and topped with Parmesan and flaky sea salt. Featuring an optional slow fermentation for enhanced flavor and airiness, this focaccia is perfect served as a snack, appetizer, or alongside meals.
Ingredients
Dough Ingredients
- 585 g bread flour (4 ½ cups, spooned and levelled)
- 2 ¼ teaspoons instant yeast
- 1 teaspoon sugar or honey
- 1 teaspoon cooking salt or kosher salt
- 2 cups warm water (500 ml)
- 2 tablespoons olive oil (plus more for greasing)
Topping Ingredients
- ⅓ cup basil pesto
- 1 tablespoon finely shredded Parmesan cheese
- Flaky sea salt for sprinkling
Instructions
- Mix the Dough: In a large bowl, combine bread flour, instant yeast, sugar, and salt placed to the side of the bowl. Add warm water and mix everything thoroughly with a spatula until the dough comes together into a combined but shaggy mass.
- Optional Refrigerated Fermentation: Cover the dough and refrigerate overnight or up to 72 hours to develop deeper flavor and even air bubble distribution. If using this method, you can skip stretch and folds and go directly to the second rise.
- First Rise & Stretch and Folds: Cover the dough bowl with plastic wrap and leave in a warm spot for 1 hour. Every 15 minutes, perform a set of stretch and folds. To do so, imagine the dough has four sides (north, south, east, west). Lift the dough from underneath on the north side and fold it over the top, then rotate the bowl 90 degrees and repeat this action on each side for a total of four folds. Repeat this entire set three more times at 15-minute intervals, for a total of four stretch-and-fold sets.
- Rest and Bulk Rise: After the final stretch and fold, cover the bowl again and let the dough rest and puff up for another 15 minutes. It should roughly double in size after about 1 hour and 15 minutes total.
- Preheat the Oven: Preheat your oven to 220°C (200°C fan forced) or 425°F.
- Prepare the Baking Pan: Drizzle some olive oil into a deep 23 x 33 cm (9 x 13 inch) baking pan and rub it around evenly on the base and sides to prevent sticking.
- Second Rise: Transfer the dough into the prepared pan and gently stretch it out to reach almost to the corners by pushing, prodding, lifting, and letting gravity help spread it. Cover with plastic wrap and proof in a warm spot for 45 to 60 minutes until the dough appears puffy, bubbly, and jiggles when you shake the pan gently.
- Prepare for Topping: Without punching down the dough, drizzle 2 tablespoons of olive oil evenly over the surface and gently spread it with your hands.
- Apply Pesto and Cheese: Dollop the basil pesto evenly over the dough and spread with your hands to cover the surface. Sprinkle the shredded Parmesan cheese and add a generous pinch or two of flaky sea salt on top.
- Dimple the Dough: Using the fingertips of both hands, press down firmly all over the dough to create characteristic dimples.
- Bake the Focaccia: Place the pan in the preheated oven and bake for 23 to 26 minutes until the top and base are golden brown and the crust is crisp.
- Serve and Enjoy: Remove from oven and allow to cool slightly before slicing. Enjoy as a flavorful bread accompaniment or snack. Don’t forget to leave a comment and rating if you enjoyed this recipe!
Notes
- Refrigerated fermentation is optional but highly recommended for more complex flavor development and better texture.
- Use bread flour for better gluten development and structure.
- Performing stretch-and-folds during the first rise strengthens the dough and helps with airiness.
- Be gentle when stretching dough into the pan to preserve air bubbles.
- Dimpling the dough before baking creates the signature focaccia texture.
- If you prefer, you can substitute basil pesto with other herb or garlic pestos for variety.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
