Pesto Focaccia Bread (No-Knead)
Pesto focaccia bread is an easy, no-knead bread topped with a flavorful basil pesto and flaky sea salt. This slow-rise focaccia with three rising options is super soft with big bubbles that get crispy. It's the perfect appetizer, side for pasta or salads, and make for a great sandwich!
Servings: 24 slices
Calories: 139kcal
Equipment
- Large mixing bowl
- dough whisk or wooden spoon
- 9x13-inch pan metal is best
Ingredients
- 2 ⅔ cups bread flour
- 2 ⅔ cups all-purpose flour
- ½ tablespoon kosher salt
- 2 ½ teaspoons instant yeast 1 packet
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil plus more for coating
- 2½ cups lukewarm water about 110℉
- ½ cup pesto homemade or store bought
- Flaky sea salt
Instructions
- In a very large bowl, mix together the bread flour, all-purpose flour, salt and yeast.2 ⅔ cups bread flour, 2 ⅔ cups all-purpose flour, ½ tablespoon kosher salt, 2 ½ teaspoons instant yeast
- Combine the honey, olive oil and water, then pour into the flour.1 tablespoon honey, 2 tablespoons extra virgin olive oil, 2½ cups lukewarm water
- Use a dough whisk or wooden spoon to mix the dough together completely until no dry bits remain.
- Cover the bowl with a dish towel and wait 5 minutes for the dough to relax and hydrate.
- Wet your hands and go halfway under the dough, lift up, and pull towards you, folding the dough over itself (going from 12 o’clock to 6 o’clock).
- Turn the bowl a quarter turn and repeat the fold. Do this turn two more times (total of 4 folds), then cover the bowl and rest for 5 minutes.
- Repeat the 4 folds and rest for 5 minutes. Then, repeat one more time for a total of 3 folding series.
- Drizzle the dough with olive oil and turn it so the oil is fully coating the dough and bowl. Cover with plastic wrap and refrigerate for at least 12 hours or up to 3 days.
- Generously oil a 9x13” metal pan and turn the dough out into it. Use the tips of your fingers to help release the dough from the sides of the bowl, if needed.
- Gently fold the edges of the dough under itself to create somewhat of a rectangle (this does not need to be anything perfect).
- Use your fingers to gently push the dough to the sides and corners (it likely won’t go the whole way). Drizzle with more olive oil so it doesn’t dry out.
- Allow the dough to sit in a relatively warm place for about 2-3 hours until airy, jiggly, and the dough has completely filled the pan. I like to add the dough to my oven and turn the oven light on (do not turn on the actual oven).
- Once risen, preheat the oven to 450℉.
- Spoon the pesto in dollops all over the top of the dough, then use your fingers and thumbs (in a claw form) to press down to the bottom of the pan and slightly forward. Repeat all over the dough, pushing the pesto into the dimples and allowing bubbles to form.½ cup pesto
- Sprinkle all over with flaky sea salt.Flaky sea salt
- Bake the focaccia for 25-30 minutes until quite golden brown.
- Use a spatula to help remove the bread from the pan and transfer it to a wire rack to cool. Do this within a few minutes so it doesn’t get soggy from the steam.
- Slice with a serrated knife and serve.
Video
Notes
Store the focaccia in a closed paper bag so a bit of airflow can get to the focaccia. If using a zip top bag, keep about an inch of the bag open so air can circulate.
Reheat the bread or slices of bread in a a 350℉ oven for about 5 minutes until the edges are crispy and center is warm.
See the post write up for additional rise options (half fridge-half room temperature, all room temperature).
Nutrition
Calories: 139kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 196mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg