Pesto focaccia - by Kitty Tait
I can’t cook. But one of the few things i can make that’s not bread, is pesto. Homemade pesto is wildly different from the salty store brought kind that comes in a tiny jar and costs £4. Not only is it incredibly easy to make (just throw all the ingredients into a food processor or blender and churn for a few minutes), it’s also incredibly versatile. You can really use any combination of nuts, cheese, oil and leaves (whatever you can find) and adjust the ratios to how you want the consistency.
For this focaccia I make a pesto with a higher oil ratio and without cheese. This allows it to seep into all the focaccia holes and create a caramelized crust around the bread.
I also went foraging with my dog, as i make my pesto with three cornered leeks and wild garlic….But don’t worry, you don’t need to go foraging with my dog for this recipe (i mean unless you’d like to, she’s always up for a walk)- store brought basil will work just the same.
500g strong white bread flour
300ml warm water
50ml oil (olive or rapeseed)
10g salt
3g (1/2 tsp) dried yeast
1tbsp sourdough starter (optional)
For the pesto
70g nuts (walnuts, pine nuts, pistachios)
80g herb (basil is great)
150ml oil (olive or rapeseed)
Pinch of salt
2 gloves garlic (optional)
(You can add 50g cheese if you fancy it)
Grab a large mixing bowl, pour in your water, flour, salt, yeast and starter (if using). Mix into a shaggy dough, pop a cover over the top and leave for anywhere between 4hrs-12hrs (depending on your schedule). When you’re ready, scoop the dough into an oiled baking tray, rub some oil over it’s belly then proof in a cosy warm area for 2hrs. Preheat the oven to 220c/ 200 fan.
Make your pesto. In a food processor or blender, blitz your pesto ingredients together. Once you have a runny paste , pour 5 tbsp of it over your dough and rub it over it’s belly. Like your playing the piano (as you do) dimple the dough, then sprinkle flaky salt over the top and slide into the oven.
Bake for 20 minutes until golden, remove from the pan and cool on a wire rack.
Then enjoy!
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