Pesto Focaccia
Serves 810 mins prep30 mins cook
A simple no-knead pesto focaccia that requires minimal effort and yields a deliciously airy bread. This recipe uses both all-purpose and bread flour for the perfect texture, with toppings of olive oil, pesto, cherry tomatoes, and flaky salt. Perfect for dipping or enjoying on its own.
0 servings
What you need
Instructions
1: In a large bowl, combine yeast, water, honey, flour, and salt. Use a spatula to combine until no dry spots remain. 2: In another bowl, pour 3 tbsp of olive oil and transfer the shaggy dough into the bowl. Cover and let rise for 3 hours or until doubled in size. 3: Perform 4 rounds of stretch and folds to deflate the dough and build strength, then transfer to a 9”x13” baking pan. Cover and let rise for 1-2 hours until puffy. 4: Preheat oven to 450°F. Drizzle the dough with olive oil and pesto (if using) and dimple the dough. Top with cherry tomatoes and flaky salt. 5: Bake for 25-30 minutes or until the top is golden brown.View original recipe