Focaccia with pesto – A recipe for the most delicious focaccia bread with pesto made without a mixer.
All kinds of pesto can be used.
Focaccia without a mixer
Since the dough is made and kneaded without a mixer, everyone can take part in this baking project. The dough is made by mixing all the ingredients into a porridge-like mixture, which then stands for 30 minutes. Then the dough is folded in on itself (see photos above), to make the gluten structure strong. The folding method is done over a couple of hours, and you can just pop the dough in the fridge overnight if you don’t want to bake the bread immediately.
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Focaccia med pesto
1 kg flour, preferably Tipo 00
25 g yeast
17 g salt
765 g water
40 ml oil, preferably olive oil
Extra olive oil
1 portion of this pesto
Mix the flour and salt in a large bowl. Crumble the yeast into the flour. Mix the water and oil and pour into the bowl. Stir the dough together into a thick porridge with, e.g., a wooden spoon. Let the dough stand for 30 minutes. Then fold the dough by pulling the dough from the edge and folding it into the middle (4 times). Let the dough rise for 30 minutes and fold it again. Do this 3 times in total or until the dough is pliable and has fine air bubbles on the surface. You can pop the dough in the fridge overnight at this point if you don’t want to bake the bread right away.
Line a form (mine is 30 x 40 cm) with baking paper and drizzle with olive oil. Pour the dough into the form. Fold the dough in on itself so it’s coated with the oil. Let the dough stand for 30 minutes.
Heat the oven to 230 C convection.
Poke the dough with your fingers to make hollows. Spread the pesto over the dough and make hollows again so the pesto gets well into the dough. Bake the focaccia for about 30 minutes. Place a piece of tinfoil over the bread for the last few minutes of the baking time so it doesn’t burn (optional). Allow the bread to cool before cutting. Enjoy!