2h 5m
Time
Price
Standard
Difficulty
“Beautiful pesto focaccia, serve warm or cold with a drizzle of olive oil - you cant go wrong!”
— Jordan Billham

Ingredients

Serves 4

Method

Step 1

In a large mixing bowl, add the flour. Then to one side add the yeast and to the other add the fine salt (this initial separation stops the salt from killing the yeast). Mix everything together

Step 2

Make a well in the middle of the flour, and add 2tbsp olive oil and water, adding it gradually until you have a slightly sticky dough (you may not need all the water)

Step 3

Sprinkle the work surface with flour and tip the dough on to it, scraping around the sides of the bowl. Knead for 5-10 minutes until soft and less sticky. Place into a clean bowl, cover with a tea bowl and leave to prove for 1 hour until 2x size

Step 4

Preheat your oven to 220C/200C (fan/gas 7). Oil a rectangular, shallow tin (25x35cm). Tip the dough onto the work surface and stretch to the size of the tin. Place into the tin and cover with a tea bowl and leave to prove for another 35-45 minutes

Step 5

Press your fingers into the dough to make dimples, then press most of the pesto into the divots. Bake for 20 minutes until golden. While still hot, brush with the remaining pesto. Cut into squares and serve warm of cold with extra virgin olive oil
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