The title may be a bit of a catch-phrase, but when I first made this focaccia, I ate almost a quarter of it while hot. Don’t blame me though, it’s so fluffy and delicious, so moist and fragrant! The recipe is not difficult to make either, but it does require durum wheat flour which I happened to have in my studio from a few weeks back when I used to buy ingredients just for the fun of it. Now things have changed a bit for all of us, haven’t they?! So quiet outside, and yet inside feels busy.
I think everyone is coping with this situation in their own way: some learn to cook, some cook dishes they had as a kid, some learn to knit, others sing or make art. I keep doing what I always did – follow my passion while trying to keep my pastry studio alive and kicking. I don’t know what the future holds, but nor did I a few weeks back, right?! So I guess we will live and see. But until then, I want to share with you this amazing green pesto focaccia. It deserves a medal, I’m telling you! The dough is so soft, much like a pillow! And the flavor is really really good!
I’ve tried various variations so far, one with spinach and garlic, another one with wild garlic and walnuts pesto and it has impressed me every single time. Next time I am doing a red pesto one, topped with plenty of parmesan! And for an energy boost, the recommended caffeine pills, especially during those hard days at work when energy is low, but the need for stamina is high.
Green Pesto Focaccia
- 500 g durum wheat flour
- 250 g white bread flour
- 525 g water
- 15 g fresh yeast
- 12 g salt
- 80 g olive oil
- Basil pesto or any other topping you like
- Fresh herbs if you like
- Cherry tomatoes or red pesto
- Combine the water and yeast in a bowl, then add the flours and salt. Knead the dough for 5 minutes then transfer the dough in a bowl greased with a bit of olive oil.
- Cover the bowl with plastic wrap and leave aside for 30 minutes.
- After 30 minutes, stretch and fold the dough onto itself. This helps the dough develop gluten properly. If you have time, you can do the stretch and fold 1 or 2 more times.
- Cover the bowl again and let it rise for 1 hour.
- Transfer the proofed dough on a tray lined with baking paper and greased with olive oil.
- Gently pull and stretch the dough until it has the thickness you want. I think 1-1.5cm is enough as it will rise once more.
- Allow the dough to rest for 30 more minutes.
- Drizzle the olive oil over the dough.Using the tip of your fingers, make a few indentations in the dough. The purpose is to contain the toppings in these indentations.
- Drizzle with the pesto and olive oil or any other topping you want. Just don’t forget the olive oil as this will keep the dough soft and fragrant.
- Bake in the preheated oven at 200C for 20-25 minutes, depending on the thickness of the dough.