Description
This no knead focaccia bread is surprisingly easy to make! You’ll get perfectly crispy edges with a light and fluffy interior. A swirl of pesto and cherry tomatoes make this focaccia bread extra delicious!
Ingredients
Scale
- 3 1/2 cups (440g) bread flour
- 1 teaspoon (3g) instant dry yeast
- 1 1/3 cups (315ml) warm water
- 1 teaspoon (5g) salt
- 4 tablespoons (60ml) olive oil
- 1/2 cup (120ml) pesto
- 1 cup (150g) cherry tomatoes, halved
- 1/2 teaspoon (2g) flaked sea salt
- Freshly grated Parmesan, for garnish
Instructions
- In a large mixing bowl, combine flour, salt, and yeast. Add warm water and mix until a shaggy dough forms.
- Cover and let the dough rest for 20 minutes. Stretch and fold the dough, repeating every 20 minutes for three rounds.
- Transfer to an oiled 9” x 13” pan. Stretch to fit, spread half the pesto, then fold in thirds. Let rest for 30 minutes.
- Drizzle with olive oil, stretch again, and let rest for another 30 minutes. Preheat oven to 375°F (190°C).
- Dimple the dough, spread remaining pesto, press in tomatoes, drizzle with olive oil, and sprinkle with salt.
- Bake for 20-25 minutes until golden brown. Sprinkle with Parmesan and let cool slightly before serving.