Pesto Pull-apart Focaccia

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FOCACCIA DOUGH:

500 g bread flour 4 cups plus 2 tablespoons

400 g water 1⅔ cups

75 g active sourdough starter (for sourdough version) ⅓ cup

10 g fine sea salt 2 teaspoons.

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Basil pesto

Grated parnesan and cornstarch

This is number seven in my pull apart focaccia series and it might be my favorite savory one yet.

Each dough ball gets dipped in homemade basil pesto, rolled through parmesan and cornstarch, then arranged in the pan like I’m playing carb Jenga.

Then they’re baked together into pull apart perfection that you can tear apart with your hands.

What makes it special:

Garlicky herbaceous pesto swirled throughout

Crispy golden parmesan crust on every piece

Melted mozzarella for the cheese pull

Anweisungen

piece into a ball by gathering the edges underneath and rolling gently on the counter with a cupped hand.

COAT THE DOUGH BALLS:

Prepare the butter dip: In a small bowl, whisk together 56g melted butter, 60ml oil, and 3g dried parsley until combined.

Prepare the Parmesan coating: In a separate shallow bowl, mix together 150g finely grated Parmesan cheese and 24g cornstarch until well combined.

Prepare a 9×13 inch baking pan by lining with parchment paper and brushing generously with olive oil or butter.

Take one dough ball and dip it into the butter oil parsley mixture, coating all sides.

Roll the coated ball in the Parmesan cornstarch mixture until well coated.

Place the coated ball seam side down in the prepared pan.

Repeat with all remaining dough balls, arranging them in rows in the pan (typically 5 to 6 rows). They should be close but not quite touching.

FINAL PROOF:

Cover the pan loosely with plastic wrap or a damp towel.

Let the dough balls proof for 1 to 2 hours at room temperature, or until they are puffy and touching each other. They should look noticeably larger and feel soft when gently pressed.

To test if focaccia is properly proofed: Gently press a fingertip into the dough. If the indentation slowly springs back halfway, it’s ready. If it springs back quickly, it needs more time. If it doesn’t spring back at all, it may be slightly overproofed but will still bake fine.

ADD BUFFALO CHICKEN DIP:

Once the dough balls are fully proofed and puffy, preheat your oven to 425°F (220°C).

Using a small spoon or cookie scoop, take approximately ½ tablespoon to 1 tablespoon of the cooled buffalo chicken dip filling and place it on top of each dough ball.

Using your finger or the back of a spoon, gently press the buffalo chicken dip down into the center of each dough ball, creating a dimple. The dip should sink into the dough but not break through the bottom.

Continue until all dough balls have buffalo chicken dip pressed into them.

BAKE:

Bake in the preheated 425°F oven for 30 to 35 minutes, until the tops and bottoms are golden brown and crispy.

If the tops begin to get too dark before the baking time is complete, loosely cover with aluminum foil for the last 10 minutes.

The internal temperature should read about 190 to 200°F when fully baked.

MAKE THE DRIZZLE AND SERVE:

While the focaccia bakes, make your choice of drizzle.

For Ranch Drizzle: Whisk together 60g mayonnaise, 30g buttermilk, 8g ranch seasoning, and 5g lemon juice. Thin with additional buttermilk to drizzle consistency.

For Blue Cheese Drizzle: Mix 60g sour cream, 35g blue cheese crumbles, 15 to 20ml milk, 1g salt, 5g lemon juice, and black pepper until smooth and pourable. Add more milk as needed.

Remove the focaccia from the oven and let cool for 5 minutes.

Drizzle generously with ranch or blue cheese dressing (or both!) while still warm.

Serve immediately. Pull apart individual rolls and enjoy!

than typical game day appetizers.

MAKE AHEAD:

You can mix your dough in the morning, let it proof throughout the day (8 to 12 hours), then portion and refrigerate overnight. The next morning, bring to room temperature, coat, shape, and proceed with the recipe.

The buffalo chicken dip filling can be made up to 2 days ahead and stored in the refrigerator. Bring to room temperature before using.

STORAGE:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat wrapped in foil at 350°F for 10 to 15 minutes. Drizzle with fresh ranch or blue cheese after reheating.

FREEZING:

Baked rolls can be frozen for up to 1 month. Wrap very well in plastic wrap, then aluminum foil. Thaw in refrigerator overnight and reheat as directed above.

SUBSTITUTIONS:

Chicken: Use rotisserie chicken (about 2 cups shredded) instead of canned

Protein alternatives: Jackfruit for vegetarian option, or ground beef/sausage (cooked and drained) for different flavor

Dairy free: Use dairy free cream cheese, dairy free ranch, and dairy free cheese shreds

Heat level: Adjust hot sauce amount to taste. The ranch drizzle helps cool down the spice.

SERVING SUGGESTIONS:

Serve with celery sticks, carrot sticks, and extra ranch or blue cheese dressing on the side for dipping.