DELICIOUS MASALA FOCACCIA | Crusted bread with pesto pockets | Food with Chetna

Mix 500 g strong white bread flour, 100 g fine salt, and 100 g fast action yeast together in a bowl.

Gradually add 380 mL lukewarm water while mixing by hand until combined.

Transfer the mixture to a stand mixer and knead for 8 to 10 minutes until the dough is smooth and stretchy.

Grease a rectangular plastic box with 50 to 60 mL olive oil and transfer the dough into it, ensuring it's coated in oil.

Cover the box and let the dough proof for a couple of hours until it doubles in size.

Grease a 20 by 30 cm baking tin with a good amount of olive oil to prevent sticking.

Once the dough has risen, carefully transfer it to the baking tin, stretching it to the corners without deflating it too much.

Cover the dough with a cloth and let it proof for another hour.

Make holes in the dough using oiled hands without disturbing it too much.

Add small pieces of sun-dried tomato pesto on top of the dough.

Preheat the oven to 220°C.

Bake the focaccia in the hot oven for 25 minutes until golden brown.

Let the focaccia sit in the tin for 5 minutes before removing it.

Equipment Needed

Spice Level:

Dietary

Allergens