The focaccia with basil pesto and cherry tomatoes is a special high-hydration leavened bread. To work it best, this dough requires the use of spiral electric beaters. It is left to rest in the fridge for a full day and when it’s time to bake, it is topped with your preferred ingredients; it’s also delicious simply with salt and oil. The result is a tall focaccia, crispy on the outside and extremely light inside, with a well-developed crumb. Below is the recipe for the high-hydration focaccia in the version with pesto and cherry tomatoes:
Other focaccia recipes:
- Difficulty: Medium
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 1 Day
- Portions: 6
- Cooking methods: Oven
Ingredients
- 4 cups Manitoba flour
- 1 1/2 cups cold water
- 1 tsp fresh baker's yeast (about 1 tsp)
- the pre-ferment
- 2/3 cups cold water
- 2 1/2 tsp salt
- 2 tsp extra virgin olive oil
- 2/3 cups basil pesto
- to taste cherry tomatoes
- extra virgin olive oil
Steps
Start working the flour with the yeast dissolved in the water. Once you obtain a rather rough mixture, cover it and let it rest in the bowl for about 30-40 minutes at room temperature.
With the help of spiral electric beaters (spiral mixer attachments), continue working the dough, adding the rest of the cold water, the salt and the extra virgin olive oil.
Once the dough becomes elastic and well-developed (after about 15-20 minutes), transfer it to an oiled work surface and perform two or three sets of folds.
Let the dough rise for one hour in the covered bowl at room temperature, then place it in the refrigerator for 24 hours.
After the required time, take a rectangular baking pan or a baking sheet, lightly oil it and turn the dough into it without stretching. Cover well with plastic wrap and let it rise at room temperature until doubled in volume (2-3 hours).
Lightly oil the surface of the focaccia and, with oiled hands, press gently to spread the dough evenly across the pan.
Top the focaccia with basil pesto and cherry tomatoes halved. Transfer to a preheated oven at 428°F and bake for 20-25 minutes.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
