Fluffy olive-oil focaccia topped with basil pesto and flaky salt, now with an overnight cold proof for deeper flavor and an airier crumb.
By james
Servings
8
4 cup Bread flour
2.25 tsp Instant yeast
2 cup Warm water
2 tsp Fine sea salt
0.5 cup Extra virgin olive oil
0.5 cup Basil pesto
1 tsp Flaky sea salt
Calories
420 kcal
Protein
11g
Carbs
48g
Fat
20g
Fiber
2g
Sugar
4g
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Make Dough
1. Combine bread flour, instant yeast, warm water, fine sea salt, and part of the extra virgin olive oil in a large bowl. Mix until a shaggy, very soft dough forms.
4 cup Bread flour,
2.2 tsp Instant yeast,
2 cup Warm water,
2 tsp Fine sea salt,
0.5 cup Extra virgin olive oil
First Rise
2. Cover the dough and begin the first rise. Over the next 1.5 to 2 hours, perform 3 to 4 stretch-and-folds, spacing them about 30 minutes apart, to strengthen the dough while keeping it soft and airy.
Dough
3. After the final fold, gently deflate the dough. Transfer it to a lightly oiled covered container and refrigerate overnight.
0.5 cup Extra virgin olive oil
Proof
4. The next day, remove the dough from the refrigerator 45 to 90 minutes before shaping. Oil a baking pan generously, then gently transfer the dough to the pan and carefully stretch it toward the edges. If the dough feels tight or springs back, let it relax briefly, then continue stretching. Cover and let it rise until puffy.
0.5 cup Extra virgin olive oil
Top
5. Heat the oven to 220C. Dimple the dough all over with oiled fingertips, then spoon basil pesto over the surface and gently swirl it into the dimples. Drizzle with the remaining extra virgin olive oil and sprinkle with flaky sea salt.
0.5 cup Extra virgin olive oil,
0.5 cup Basil pesto,
1 tsp Flaky sea salt
Bake
6. Bake until the focaccia is deeply golden and cooked through, 22 to 28 minutes. Let it cool for at least 10 minutes before slicing and serving.
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By james