Pesto Swirl & Toasted Pine Nut Focaccia

Pesto Swirl & Toasted Pine Nut Focaccia ingredients

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 2 teaspoons fine sea salt
• 1 3/4 cups warm water
• 6 tablespoons extra virgin olive oil
• 1/2 cup basil pesto
• 1/4 cup pine nuts
• 1 teaspoon flaky sea salt

How to make Pesto Swirl & Toasted Pine Nut Focaccia

1. In a large bowl, whisk together the 4 cups of all-purpose flour, 2 teaspoons of instant yeast, 1 teaspoon of granulated sugar, and 2 teaspoons of fine sea salt until well combined.
2. Add the 1 ¾ cups of warm water (105-115°F) and 2 tablespoons of extra virgin olive oil to the dry ingredients. Stir with a sturdy spoon or rubber spatula until a shaggy, sticky dough forms and no dry streaks of flour remain, being careful not to overmix.
3. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 1-2 hours, or until it has doubled in size and is visibly bubbly. For enhanced flavor, you can refrigerate it for 8-24 hours for a slow proof.
4. Generously grease a 9x13 inch baking pan with 3-4 tablespoons of extra virgin olive oil, ensuring the sides and corners are thoroughly coated to prevent sticking and promote a crispy crust.
5. Gently transfer the risen dough into the prepared pan, trying not to deflate it excessively. Drizzle an additional 1 tablespoon of extra virgin olive oil over the top of the dough.
6. Using oiled fingertips, gently dimple the dough all over, pressing down to create characteristic indentations. This helps achieve the signature focaccia texture and prevents large air pockets.
7. Cover the pan loosely with plastic wrap or a damp towel and let the dough rest for a second rise at room temperature for 30-45 minutes, or until it appears puffy and has slightly expanded.
8. During the last 15 minutes of the second rise, preheat your oven to 425°F (220°C).
9. Spread the ½ cup of basil pesto evenly over the surface of the dimpled dough. Scatter the ¼ cup of pine nuts over the pesto.
10. Bake the focaccia for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). The pesto may darken slightly but should not burn.
11. Carefully remove the focaccia from the oven. Immediately sprinkle with 1 teaspoon of flaky sea salt. Allow it to cool in the pan for at least 15-20 minutes before transferring to a cutting board.
12. Slice the focaccia into 10 pieces and serve warm or at room temperature as an appetizer or side dish.

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