No-knead Pesto Focaccia Recipe

One of the beauties of this focaccia lies in its versatility. Toppings can be tailored to individual tastes, though pesto sauce stands out as a popular choice, infusing the bread with a burst of flavor. Before baking, the dough is dimpled, creating pockets for the toppings to settle into. A drizzle of olive oil and a sprinkle of flaky salt add the final touches before it's baked to golden perfection.

Ingredients and Preparation: 

Ingredient

• 7g instant yeast

• 1 tsp maple syrup

• 330g AP flour

• 330g bread flour

• 2.5 cups warm water

• 1 tbsp kosher salt

• Couple tbsp of olive oil

• Pesto

• 1/2 cup cherry tomatoes halved

• Flaky salt

Preparation:

1. In a large bowl, combine yeast, water, maple syrup, flour, salt. Use a spatula to combine everything until no dry spots remain. In another large bowl, pour 3 tbsp of olive oil and transfer the shaggy dough into the bowl. Cover and let rise for 3hrs or until it has doubled in size and is very bubbly

2. Perform 4 rounds of stretch and folds to deflate the dough and build some strength, then transfer dough to a 9”x13” baking pan. Cover and let rise for 1-2hrs until puffy or until it begins to fill up the pan

3. Preheat oven to 450F. Drizzle dough with some olive oil and pesto (if using) and dimple the dough like you’re playing piano. Top with cherry tomatoes and flaky salt

4. Bake for 25-30mins or until top is golden brown 

The no-knead method streamlines the process, making it accessible even to novice bakers. After proofing until doubled in size, the dough becomes a canvas for creativity, inviting additions like olives, fragrant rosemary, savory cheese, or the tang of fresh tomatoes and garlic. With its straightforward preparation and room for personalization, No-Knead Pesto Focaccia promises a rewarding baking experience for all.