Genovese Pesto Focaccia
Prep: 12 hours proving + 30 minutes
Cook: 45 minutes
Cook: 45 minutes
Easy
Serves 6-8
Ingredients
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625g plain flour
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9g instant action yeast
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10g sugar
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22g fine sea salt
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590g lukewarm water
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150ml Belazu Crete Gold Olive Oil
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3 tbsp Belazu Genovese Pesto
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a few pinches flaky sea salt
Method
- Step 1: Take a large bowl, mix the dry ingredients together, then pour in the water bit by bit. Mix with a wooden spoon or spatular until a wet dough has formed. Lightly oil another bowl or container, then scrape the dough in and put in fridge overnight.
- Step 2: A few hours before you want to bake, take the dough out of the fridge. It should have at least doubled in size. Wet your hands and fold the dough by lifting it from the bottom and folding it back on itself, gently tucking it in to create tension. Turn the bowl a 1/4 turn and repeat the fold. Repeat these steps 5 or 6 times, until you have a tight, tense ball of dough. Cover and leave in a warm place to continue proving.
- Step 3: Take your largest oven tray and cut out enough greaseproof paper to line it. Drizzle some Crete Gold Olive Oil into the tray then lay in your paper. Drizzle in more Crete Gold Olive Oil, then set aside until you're ready to bake.
- Step 4: After about an hour proving, wet your hands and do a few more folds until the dough is tight. Carefully lift the dough into the tray and leave to prove for another hour until the dough is wobbly and big bubbles have formed. Pre-heat the oven to around 220C.
- Step 5: When ready to bake, spoon over 2 tbsp of Genovese Pesto, drizzle with Crete Gold Olive Oil and sprinkle over salt. Use the tips of your fingers to dimple the focaccia like a cat playing the piano, taking care to press the Genovese Pesto deep into the dough. Bake for 15 minutes then reduce the heat to 190C and bake for a further 15 minutes.
- Step 6: Remove from the oven and brush over the remaining tablespoon of Genovese Pesto. Leave to cool for at least 20 minutes before serving.
