A vibrant focaccia layered with basil pesto, halved tomatoes, olive oil, and a light sprinkle of cheese for a fresh, herbaceous twist.
By james
Servings
8
4 cup bread flour
2.25 tsp instant yeast
2 tsp salt
2 cup warm water
6 tbsp olive oil
0.5 cup basil pesto
2 cup cherry tomatoes
0.25 cup Parmesan cheese
8 piece fresh basil leaves
Calories
409 kcal
Protein
12g
Carbs
50g
Fat
18g
Fiber
2g
Sugar
4g
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Make Dough
1. Combine bread flour, instant yeast, salt, warm water, and part of the olive oil in a large bowl. Mix until a shaggy dough forms, then knead until smooth and elastic, about 8 to 10 minutes.
4 cup bread flour,
2.2 tsp instant yeast,
2 tsp salt,
2 cup warm water,
6 tbsp olive oil
2. Transfer the dough to a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 1 to 1.5 hours.
6 tbsp olive oil
Shape
3. Oil a baking pan, then stretch the dough into the pan. Cover and let it rise again until puffy, about 30 to 40 minutes.
6 tbsp olive oil
Top Focaccia
4. Heat the oven to 220C. Dimple the dough all over with oiled fingertips. Spoon basil pesto over the surface, nestle in the cherry tomatoes cut-side up, drizzle with the remaining olive oil, and sprinkle with Parmesan cheese.
6 tbsp olive oil,
0.5 cup basil pesto,
2 cup cherry tomatoes,
0.2 cup Parmesan cheese
Bake
5. Bake until the focaccia is golden brown and cooked through, 22 to 28 minutes. Cool for 10 minutes, then finish with fresh basil leaves before slicing and serving.
8 piece fresh basil leaves
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By james