Baking bread makes me very happy, and every once in a while I like to spend an entire day just baking bread. I definitely prefer no knead baking method but then someday, I don’t mind taking out my stand mixer either. The whole process from activating the yeast to watching the dough rise and turns so soft and bake to that crispy golden crust is so satisfying. This Pesto Tomato Garlic Focaccia happened on one such day when I ran out of ideas of what to make for dinner. My In laws were here, and they enjoyed this Focaccia every time I baked. So had to record it this time and share with you all. You can definite use store bought pesto, but making at home is just that much easy. I often make pesto with whatever greens I have handy. Here is a link to my Pesto Recipe
What you need for the Pesto Tomato Garlic Focaccia ?
Active Dry Yeast - You need to activate the yeast separately with warm water and little sugar. Sugar helps to activate the yeast faster. If the yeast doesn’t activate, then please discard and start again. All purpose flour - You can definitely use whole wheat flour too. But the texture will be a little different, and you might need to add more flour to make a soft dough. Salt - Don’t skip salt. Pesto - Store bought or homemade Tomato Garlic Confit - I had a jar of Tomato Garlic Confit that I had made a few days back and use the tomatoes from there along with the garlic. I also added some fresh tomatoes. You can choose to use fresh tomatoes and fresh/roasted garlic, or try this recipe of Tomato garlic confit. Preparing the Dough Just like any other bread dough, this too can either be prepared in a stand mixer or you could prepare the dough by kneading with hand. Simultaneously, you could also avoid the kneading and let the dough rise slowly in the refrigerator. That definitely creates a more chewy texture, and I will share that technique sometime soon. Once the yeast is activated, add it to the flour with salt and mix to make a soft, pliable dough.
The stretch and fold technique
I learned this technique a few years back when I started baking sourdough bread. The technique of stretching the dough and then folding it, helps to strengthen the texture of the dough. It helps to create multiple layers and there by develops delicate crumbs. I use this technique will my bread recipe since then, irrespective of using a stand mixer or not. Watch the video to understand the technique better. One of the best thing about Focaccia bread is that you don’t have to worry about shaping the bread. This makes it the PERFECT BREAD to try for beginners who are new to baking breads at home. You just drop the dough in an ovenproof pan layered with parchment paper. I use a cast iron pan. Then pour some oil and using your clean hand to create those dimples on the dough. And then go nuts with toppings. Add whatever you feel like. Herb oil, pesto sauce, just chopped herbs, some fresh veggies, roasted garlic, fruits works great too. There are endless possibilities! Go wow your family/friends/guests with this fantastic yet easy homemade Focaccia.
