Pesto and Bocconcini Focaccia
, About 4 h (mostly resting and proofing), Serves 8
A high-hydration, no-knead focaccia folded in the bowl, then dimpled and baked with pesto and mini mozzarella.
| prepLine a baking tray with baking paper | |||||||
| prepPreheat fan-forced oven to 200°C / 390°F (conventional: 220°C / 430°F) | |||||||
| 950 ml warm water (32°C / 90°F) | Dissolve yeast, stir in salt | Add oil & flour, mix; rest 30 min | Stretch & fold; rest 30 min, 4 rounds | Rest 30 min; pour into oiled tray | Stretch to corners; proof 30 min | Drizzle oil, dimple, add toppings | Bake 200°C / 390°F, 25-30 min |
| 14 g dry yeast | |||||||
| 24 g kosher salt | |||||||
| 30 ml olive oil (for the dough) | |||||||
| 1.2 kg bread flour | |||||||
| 40 ml olive oil (for the tray) | |||||||
| 30 ml olive oil (for drizzling on top) | |||||||
| 100 ml basil pesto | |||||||
| 200 g bambini bocconcini | |||||||
| big pinch of flaky salt | |||||||
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