Pesto Focaccia

Name: Pesto Focaccia
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 8
Ingredients: instant yeast; honey; AP flour; bread flour; warm water; kosher salt; olive oil; pesto; cherry tomatoes; flaky salt

10 mins prepServes 8

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.

8 servings

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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.

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Pesto Focaccia

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