Pesto Tomato Focaccia
For the Focaccia Dough:
- 2 tbsp Warm Water
- 1 tbsp Sugar
- 2 tbsp znstant Yeast
- ¼ cup Extra Virgin Olive Oil
- 425 g Maida/Bread Flour
- 1 tsp Salt
- 4 tbsp Grabenord Basil Pesto
- 1 cup Water
For the Toppings:
- 10 Cherry Tomatoes (cut in half)
- 5 cloves Garlic (miinced)
- Flaky Sea Salt
Place the warm water, sugar, yeast and olive oil in a very large bowl. Mix to dissolve the yeast. Allow the yeast to activate for 5 minutes.
Now, add flour, salt, pesto and 1 cup water to the bowl. Mix well with a silicone spoon or spatula for approximately 2-3 minutes until it forms a shaggy messy dough.
The dough will be very soft. Add 1 tablespoon olive oil to a very large bowl. Place the dough onto the oil in the bowl. Turn the dough once so that it is coated with olive oil.
Cover with a tea towel and rest in a warm spot in your kitchen for 2-3 hours, until the dough has doubled in size.
Add 1 tbsp of olive oil to your baking tray and rub the oil all around the inner wall and base of the tray. Once the dough has risen, fold it onto itself 4 times until the dough gets a smooth surface.
Place the dough in your prepared baking tray and make indents in the dough using your fingers. Top the dough with cherry tomatoes, minced garlic, and flaky salt. Pre-heat oven to 200°C for 10 minutes.
Place the baking dish with the focaccia in the pre-heated oven and bake for approximately 25-30 minutes until golden and brown on top. Remove from the oven and cool until just warm. Slice and enjoy!