Parmesan & Pesto Focaccia Loaf

• total time: 1 hour 22 minutes

Ingredients

Focaccia Tutorial 2nd post top of my page 🫶

625ml warm water

7g instant yeast

20ml olive oil

700g Bread or AP flour (min 12% Protien)

12g salt

Homemade Pesto:

Blend:

30-40g basil leaves

25g pine nuts (optional)

Pinch salt

Juice half lemon

2 garlic cloves

30-40ml olive oil

40g Parmesan

60g Parmesan grated

5-10g Butter

Olive oil

Whisk yeast and water (40C) and add honey & Olive oil and whisk. Add flour and salt and stir really really well with spatula till combined. Cover and rest 20 min.

After 20 min do a set of 4 stretch and folds wetting your hand first cover and rest for 20 min. Repeat stretch and fold after 20 min. You can do this a thirds time if you wish. Cover and rest 45 min

Make your pesto & Grate Cheese

Grease your tin very generously with butter (about 5g)

Oil your surface well and pour the dough out. Cut into 12-14 pieces. Fold the corners up on each piece and dip into the pesto all sides and then the Parmesan. Place in your tin, repeat with all pieces. Cover and rest 45 min.

Directions

Preheat your oven to 210C after 45 min oil your hands well and dimple the dough. Don’t be scared get in there.

Top with the rest of the butter in chunks and bake for 10 min at 210C and another 25 - 30 min at 190C.

Enjoy D 🫶