Mozzarella and Pesto Focaccia
Airy focaccia with olive oil, fresh mozzarella and basil pesto.
Ingredients
- Dough and Toppings — 525 g 00 Flour
- Dough and Toppings — 420 g Warm Water (110 Degrees)
- Dough and Toppings — 1 tsp Granulated Sugar
- Dough and Toppings — 2 tsp Active Dry Yeast
- Dough and Toppings — 2 Tbsp Extra Virgin Olive Oil for Dough
- Dough and Toppings — ⅓ cup Extra Virgin Olive Oil for the Pan, Plus Extra for the Bowl and Top of the Dough
- Dough and Toppings — 1 Tbsp Kosher Salt
- Dough and Toppings — ½ lb Fresh Mozzarella Optional
- Dough and Toppings — ⅓ cup Basil Pesto Optional
- Dough and Toppings — Kosher Salt to Top the Dough Prior to Baking
- Dough and Toppings — Black Pepper to Top the Dough Prior to Baking
Method
- MIX: Combine the sugar, yeast and 110°F water. Cover and rest for 5 minutes. Mix the flour and 1 Tbsp salt in a large bowl. Add 2 Tbsp olive oil to the yeast mixture, then combine with the dry ingredients until fully mixed. The dough will be very sticky. Oil the bowl and top of the dough, cover and let rise in a warm place for 60 minutes.
- FOLD AND RISE: Punch down the dough. Stretch and fold the dough four times, rotating the bowl a quarter-turn each time; this is one round. Complete two rounds. Cover and let rise for 30 minutes.
- TRANSFER AND RISE: Pour ⅓ cup olive oil into a 9-by-13-inch baking pan. Give the dough one more stretch and fold, then gently transfer to the pan. Cover and let rise for another 30 minutes.
- TOP: Heat the oven to 475°F. Gently press the dough toward the pan edges. Season with salt and pepper and add the mozzarella and pesto if using. Drizzle generously with olive oil. Gently press the toppings into the dough with your fingers, keeping as many air bubbles as possible.
- BAKE: Bake on the middle rack for 15 minutes. Remove from the pan and transfer to a rack.