Pesto and Tomato Focaccia Recipe

Start with 2 cups of warm water.

Add 2 tsp of active yeast and 2 tsp of white sugar to the water and mix.

Cover the mixture and let it activate for about 10 minutes.

Mix in 4 cups of plain white flour and 2 tsp of heaped flaky salt.

If you forget to mix in the salt, you can mix it in later.

Mix everything together until it becomes sticky.

Put some olive oil on the sides of the bowl to prevent sticking.

Cover the bowl with a tea towel and let it rise for about 1 hour.

After 1 hour, fold the dough on top of itself slightly and let it rise for another 30 minutes to 1 hour.

Cover the dough with Glad Wrap (plastic wrap) during the second rise.

After the second rise, check the texture for air bubbles.

Use a 12 by 9 inch pan lined with baking paper (parchment paper) and add olive oil at the bottom.

Put the risen dough into the pan without folding it to keep it airy.

Spread the dough evenly to the corners of the pan and cover it with Glad Wrap for about 20 minutes.

Prepare the pesto by mixing it with the juice of 1 lemon to cut the saltiness and thin it out.

Grate 5-6 garlic cloves using a fine grater and mix it into the pesto.

After the dough has risen again, drizzle olive oil on top and dimple it in.

Dollop the pesto sauce on top of the dough and dimple it in to disperse evenly.

Add sliced cherry tomatoes on top for color and sweetness.

Bake in the oven at 200°C (392°F) for about 20 to 30 minutes or until golden brown.

Equipment Needed

Spice Level:

Allergens