WoYP Day #25 Pesto Focaccia

Focaccia is an Italian style bread that is thick and hearty. When made with potatoes it yields a softer bread perfect for dipping or for making a sandwich.

The first time I made Focaccia was for the Daring Bakers challenge several years ago. Ever since I’ve made it plenty of times with various toppings. This time I tried it with home-made Basil Pesto, cherry tomatoes and Onions. My Basil plants are growing well, and I made the first harvest yesterday and of course made a fresh batch of Basil Walnut Pesto. I’ve amped it up to suit our taste, from the first version of Pesto I’ve shared earlier. 

Pesto Focaccia:

You will need:

1 large Potato (150 gms) peeled and cubed
2 cups All-purpose flour
1 1/2 tsp Active dry Yeast
1/2 tsp Honey
1 1/2 tsp Salt
1 1/2 tbsp Olive oil
1/2 cup + 3 tbsp luke warm water

Toppings:
3 tbsp Basil Walnut Pesto (recipe follows)
Cherry tomatoes, sliced in quarters
Sliced onions
Fresh basil leaves (optional)
1 tbsp Olive oil
1/2 tsp Oregano

Boil the potatoes until tender. Drain and mash.

In a mixing bowl, add the flour, salt, yeast, honey and mashed potatoes. Combine with a spatula.If using a stand mixer, use the dough hook to combine.  Add the olive oil and then add the warm water little at a time to form a sticky dough. Turn into out onto a lightly floured surface and knead 4-6 minutes until smooth and soft. If using a stand mixer, knead on medium speed for 3-4 minutes until the dough begins to come away from the sides of the bowl. Lightly oil a bowl and place the dough in it. Cover and place in a warm place until doubled in size, about 2 hours. 

Preheat oven to 400F.

Punch the dough. Transfer to a lightly oiled 9x13” pan. Using your fingers spread the dough around gently to fit the pan. Dimple the dough with your fingertips. 

Drizzle the olive oil on top and spread using a silicone brush. Spread the pesto on top. You can arrange the tomatoes, onions  and basil leaves randomly or anyway you like, was feeling a bit creative and hence the flowers. Sprinkle the Oregano on top. 

Bake for 20 minutes. Cool in pan for 5 mins before slicing. Serve warm. 

Leftover Focaccia can be stored in air tight container for 3 days.

Basil Walnut Pesto:

You will need:

2 cups packed fresh Basil leaves (Sweet basil)
1/2 cup Walnuts
4 pods Garlic
1/2 tsp Salt
1/2 tsp Black pepper powder
1/2 tsp Red chili flakes
3/4 cup grated Parmesan cheese
1/4 cup Extra-virgin Olive oil (more if needed)

Using a food processor, blend the basil leaves, walnuts and garlic until fine. Add the salt, pepper and chili flakes. With the processor running, add the olive oil in a slow stream until everything is smooth. If the pesto feels thick add a tablespoon of oil at a time. Remove to a bowl and then stir in the grated parmesan cheese.

Transfer to a clean air tight container. Pour enough olive oil on top to cover the surface of the pesto. This prevents it from turning dark green. Store in the refrigerator and use as needed. I use it in Pasta, grilled cheese, scrambled eggs and on Pizzas. Adds the extra oomph to any dish.