Description
This no-knead focaccia uses a long cold fermentation technique to create an airy crumb and crispy crust. A vibrant sun-dried tomato and basil pesto swirl is added for a flavorful centerpiece bread, perfect for make-ahead preparation.
Ingredients
Scale
- 4 cups strong bread flour
- 2.25 teaspoons instant yeast
- 1.5 teaspoons fine sea salt (plus extra for sprinkling)
- 1.75 cups warm water (100-110°F)
- 1/4 cup olive oil (plus extra for pan and drizzling)
- 2/3 cup oil-packed sun-dried tomatoes (drained)
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts (or substitute walnuts)
- 2 cloves garlic (peeled)
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Flaky sea salt (for garnish)
- Fresh basil leaves (for garnish)
Instructions
- Mix Dough Ingredients: In a large bowl, whisk together the bread flour, salt, and instant yeast. Add the warm water and 1/4 cup olive oil, mixing until a shaggy dough forms. Cover and let rest for 10 minutes.
- Perform Stretch-and-Folds: Lightly oil your hands. Perform 4-5 stretch-and-folds on the dough. Cover and let rest for 30 minutes. Repeat the stretch-and-fold process two more times, with 30-minute rests between each set.
- Cold Ferment Dough: Cover the bowl and refrigerate the dough for at least 8 hours, up to 24 hours, for best flavor development.
- Prepare Pesto: While the dough chills, prepare the sun-dried tomato pesto. In a food processor, combine the drained sun-dried tomatoes, basil, pine nuts, garlic, 1/4 cup extra virgin olive oil, lemon juice, and red pepper flakes (if using). Process until a relatively smooth, slightly textured pesto forms.
- Prepare Pan and Final Rise: On baking day, remove the dough from the refrigerator and let it reach room temperature for 1-2 hours. Generously coat a 9×13 inch baking pan with olive oil. Transfer the dough to the pan and gently spread it out.
- Swirl Pesto into Dough: Dollop spoonfuls of pesto over the surface of the dough, then gently swirl it in with a knife handle. Cover the pan and let the dough rise in a warm spot for 1 to 1.5 hours, or until visibly puffy.
- Dimple and Bake: Preheat oven to 425°F (220°C). Gently dimple the surface of the dough all over with oiled fingertips. Drizzle generously with additional olive oil and sprinkle with flaky sea salt. Bake for 25-30 minutes, or until golden brown.
- Cool and Serve: Remove the focaccia from the pan and cool slightly on a wire rack for 15-20 minutes before slicing. Drizzle with extra virgin olive oil and garnish with fresh basil leaves for serving.
Notes
The long cold proof in the fridge (8-24 hours) is non-negotiable for flavor development. Be gentle during shaping and dimpling to keep air in the dough. Generously oil the pan for a crispy crust.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 283 kcal
- Sugar: 3 g
- Sodium: 316 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg