Thursday, November 27

BAKE IT: Pesto Focaccia

Cast-Iron is one of the best vessels for baking a nice bread. Because of it's aged seasoning the bread develops a nice crispy crust with a great flavor. Adding a nice pesto into the dough creates a flavorful, but simple to make focaccia.

Full time 1 hour
Serves 4-6

The needs-

2 cup flour
3/4 cup water, 110-115 degrees
1 1/2 tbsp olive oil
1 1/2 tsp yeast
1 1/2 tsp pesto paste
1/2 tsp sugar 
1/2 tsp salt

For topping:
2 tbsp butter, melted
1 1/2 tbsp Parmesan cheese
2 tsp pesto paste
1/2 tsp garlic powder

The know-

Preheat oven to 200. Make sure you keep the door closed and turn oven off once fully heated.

Lightly spray a large cast-iron pan with vegetable cooking spray.

In a large bowl mix water with sugar and let the sugar dissolve.

Sprinkle yeast into the surface and let stand 5-10 minutes, it will get all foamy/bubbly.

Add in 1 tsp pesto.

Add in salt, 1 cup flour and mix just until combined.

Add in oil and mix well.

Add in 1/4 cup of flour at a time until the dough pulls away from the sides of bowl. This usually only takes 3/4 cup flour.

Pour remaining flour into a flat surface.

Turn dough out onto the floured surface.

Fold the dough 4-5 times, or until it is not sticky anymore. It should be nice and smooth.

Form a ball and roll it out until it is the size of your pan.

Place dough carefully into pan.

Cover with clean kitchen towel and place in oven for 20 minutes.

Carefully remove from oven.

Preheat oven to 400 degrees.

Using your fingers, make a few indents in your doughs surface.

While this baked mix together melted butter and pesto.

Brush surface with pesto mixture only coat the surface do not drench it. You will have some leftover, reserve it.

Sprinkle over cheese and garlic.

Bake in oven for 20 minutes.

Remove from oven and brush with remaining pesto mixture.

Gently turn out onto serving platter and cheers!