Pesto Filled Focaccia
This super easy recipe for pesto filled focaccia is the perfect match for winter soups and stews.
- 3 3/4 cups flour, 500 grams
- 1 1/2 teaspoons sea salt, plus more for sprinkling the top of the bread
- 1 1/3 cups warm water
- 1 1/4 teaspoon fast action yeast
- 3 tablespoons oil, plus more for greasing a cast iron skillet
- 1 cup pesto
In a stand mixer with the dough hook attached, mix together flour with salt. Dissolve yeast into the warm water. Gradually add water into the flour mixer while its on a low speed, then add the oil. Keep the mixer on low until all of the flour is incorporated and a ball is formed.
Turn out the dough onto a lightly floured surface and knead for 5 minutes. Lightly oil the mixing bowl you used or another bowl and place the dough into the bowl to rise for 1 hour or until doubled in size.
Oil a cast iron skillet and punch down the dough. Stretch the dough out into the skillet and flip it over making sure both sides of the dough are oiled. Use your finger tip or thumb to make indentations around the dough. Cover the skillet with plastic wrap to rise another 30 minutes or so. Preheat oven to 450 degrees.
Sprinkle the top of the dough with coarse sea salt then place focaccia into the hot oven. Bake for 25 minutes or until golden brown, rotating half way through.
Remove bread from oven and let cool slightly in pan - 5 minutes. Transfer to a wire rack and let cool another 10 minutes then slice through the center of the bread and spread the pesto out evenly. Place the top of the bread back on and slice into individual pieces.
Serve warm with soup or stew.