pesto focaccia

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed.

Step 2

In a large bowl, combine the flour salt and whisk together. Add the yeast mixture to the bowl and bring the dough together with your hands or a spatula until a shaggy and sticky dough forms

Step 3

Coat a large mixing bowl with 3 tbsp olive oil and transfer the dough to the bowl. Coat the dough in the olive oil. Cover the bowl with plastic wrap and place into the fridge. Leave to rise for a minimum of 6 hours but ideally for 24 hours. The dough will double in size and look bubbly.

Step 4

Take the dough out of the fridge and fold it over itself in quarters. Gather up each edge of the dough with your hands and fold it over itself while turning the bowl. The dough will deflate while you shape it into a neat ball

Step 5

Coat a deep rectangular baking dish with 1 tbsp of olive oil and transfer the dough ball to the baking dish. Using your fingers, stretch the dough out slightly into a rough rectangular shape. Cover the pan with a tea towel and leave the dough to rise in a water and leave the dough to rise in a warm area of your house for 3-4 hours. If your dough is uncovered there is risk of too mush air getting into the dough and creating a dry crusty layer on top

Step 6

preheat oven to 200oC. Once the dough has risen, use your fingers to indent or dimple the dough. Spoon the pesto over the focaccia. Drizzle the dough with 2 tbsp of olive oil. Bake for 20-30 minutes or until the dough has a golden crust on top

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