Description
This Pesto Focaccia Bread is an easy no-knead recipe that yields a wonderfully light, airy, and flavorful Italian flatbread infused with aromatic pesto and topped with flaky sea salt. With minimal effort over a 24-hour period, the dough is gently folded and refrigerated before being baked to golden perfection, making it an ideal bread for snacking, sandwiches, or serving alongside soups and salads.
Ingredients
Dough Ingredients
- 2 ⅔ cups bread flour
- 2 ⅔ cups all-purpose flour
- ½ tablespoon kosher salt
- 2 ½ teaspoons instant yeast (1 packet)
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil (plus more for coating)
- 2 ½ cups lukewarm water (about 110℉)
Topping
- ½ cup pesto (homemade or store bought)
- Flaky sea salt
Instructions
- Combine Dry Ingredients: In a very large bowl, mix together the bread flour, all-purpose flour, kosher salt, and instant yeast to evenly distribute the ingredients.
- Add Wet Ingredients: In a separate container, combine the honey, olive oil, and lukewarm water. Pour this mixture into the flour mixture.
- Mix Dough: Use a dough whisk or wooden spoon to stir the dough thoroughly until there are no dry bits left, creating a wet, sticky batter-like dough.
- Initial Rest: Cover the bowl with a dish towel and allow the dough to rest for 5 minutes to start hydration and gluten development.
- First Fold Series: Wet your hands and reach under the dough to lift and fold it over itself, moving from 12 o’clock to 6 o’clock position. Turn the bowl a quarter turn and repeat folding three more times for a total of four folds. Cover and rest for 5 minutes.
- Repeat Folding: Perform the 4-fold series two more times, with 5-minute rests in between, for a total of three folding sessions to build structure without kneading.
- Oil and Refrigerate: Drizzle olive oil over the dough and turn the bowl to coat the dough and sides completely. Cover with plastic wrap and refrigerate for at least 12 hours or up to 3 days to develop flavor.
- Prepare Baking Pan: Generously oil a 9×13-inch metal baking pan. Turn the cold dough out into the pan, gently folding the edges under to form a rough rectangle.
- Shape Dough in Pan: Use your fingers to push the dough toward the edges and corners of the pan as much as possible. Drizzle with olive oil to prevent drying.
- Second Rise: Let the dough rise in a warm place for 2-3 hours until it’s airy, jiggly, and fills the pan completely. An easy method is placing it in the oven with just the oven light turned on, no heat.
- Preheat Oven: Once risen, preheat your oven to 450℉ for baking.
- Add Pesto and Dimple: Spoon dollops of pesto evenly across the surface of the dough. Use your fingers and thumbs in a claw shape to press down firmly into the dough, pushing the pesto into the dimples and creating bubbles in the dough.
- Add Salt: Sprinkle flaky sea salt liberally over the top to enhance flavor and texture.
- Bake: Place the pan in the oven and bake the focaccia for 25-30 minutes until the bread is a deep golden brown and crusty.
- Cool: Use a spatula to carefully lift the bread out of the pan to a wire rack within a few minutes to prevent sogginess from trapped steam.
- Serve: Slice the focaccia with a serrated knife and serve fresh or at room temperature.
Notes
- For best flavor, refrigerate the dough for at least 12 hours and up to 3 days; longer fermentation develops better texture and taste.
- Use a metal pan for best heat conduction; glass pans may require longer baking.
- Leftover focaccia can be reheated in a toaster oven or skillet for crispiness.
- You can customize the pesto by using basil, sun-dried tomato, or arugula variations.
- Ensure water is lukewarm (around 110℉) for proper yeast activation but avoid hot water which can kill the yeast.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
