Pesto Focaccia Recipe
Focaccia is a bread I have to make sparingly because of how much I eat when I do make it. However, when I do treat myself to a whole focaccia, this one that is packed full of basil pesto and cherry tomatoes is the one I go for.
Ingredients
250g Strong bread flour
160g Water
1.5tbsp olive oil, plus extra
7g Fast action dried yeast
2tsp salt
2tbsp pesto
10 cherry tomatoes
50g olives (black or green)
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Method
-Place the flour into a large mixing bowl along with the yeast and sugar. Use your hands to mix the yeast and sugar throughout the flour and then add the water.
-Use your hand the mix the water into the flour until it is nearly absorbed and it starts to form a ball. Add 1tsp of salt and the olive oil and continue to mix the ingredients to until all of the ingredients are combined and the dough forms a ball.
-When a ball forms, turn out onto a lightly oiled work surface and knead for 5-10 minutes, or until the dough becomes smooth and elastic and no longer sticks to your fingers when touched.
-Place the dough into a lightly oiled bowl, cover with oiled cling film or a clean towel and leave for an 1-1.5 hours, or until it has doubled in size.
-Once the dough is ready, grease an 8” baking tin and your fingers with olive oil. Tip the dough into the oiled tin and use your fingers to press the dough across the tin – this is known as dimpling! Avoid pulling and stretching the dough!
-Cover the dough with the cling film or towel and leave to rise for a further 30 minutes. Meanwhile, pre-heat the oven to 230C.
-After 30 minutes, add your toppings before lightly oiling your fingers and dimpling the dough once more.
-Bake the dough for 10 minutes before turning the temperature down to 210C and baking for a further 10-15 minutes, or until the dough is lightly golden and sounds hollow when tapped.
-Remove from the oven and place on a wire rack to cool. Before serving, sprinkle the final tsp of salt and drizzle with some olive oil.