No Knead Pesto Focaccia Bread
There’s something incredibly satisfying about the aroma of freshly baked bread wafting through your kitchen, and this No Knead Pesto Focaccia Bread is no exception. The delightful combination of the crispy crust and soft, airy interior melds beautifully with the vibrant, aromatic pesto that adorns its surface. This easy, no-knead recipe allows you to embark on a baking adventure without the fear of wrestling with tough dough. It’s truly a slice of heaven that will take you back to simpler times – perfect for cozy family gatherings, casual dinners, or even as a special snack for the kids. Irresistibly delicious and effortlessly crafted, this focaccia recipe is simply worth making.
Are you ready for a slice of heaven?
Imagine tearing off a piece of warm, golden-brown focaccia, drizzled with olive oil, and coated in fresh, herbaceous pesto, all while reminiscing about your childhood days spent at cozy Italian trattorias. Does your mouth water at the thought of crispy edges giving way to a soft, flavorful interior? Whether you’re an expert baker or just someone looking to indulge your taste buds, this No Knead Pesto Focaccia is a recipe that will undoubtedly call out to your inner culinary enthusiast.
Why You’ll Love This Recipe
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No Kneading Required: This focaccia comes together with minimal effort, allowing you to savor the aromas without laboring over dough.
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Kid-Friendly Fun: Encourage your little ones to help out! They’ll love pushing their fingers into the dough and covering it in colorful pesto.
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Perfect for Any Occasion: From weekday dinners to weekend get-togethers, this focaccia works beautifully as a side dish or an appetizer.
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Simple Ingredients: Made from basic kitchen staples, this recipe keeps both your pantry and your wallet happy.
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Healthier Indulgence: With the addition of flavorful pesto, you’ll experience heightened taste without excess calories.
Ingredients
- 2 2/3 cups bread flour
- 2 2/3 cups all-purpose flour
- 1/2 tablespoon kosher salt
- 2 1/2 teaspoons instant yeast
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil plus more for coating
- 2 1/2 cups lukewarm water
- 1/2 cup pesto
- Flaky sea salt
Picture each ingredient coming together: the delicate bread flour, the aromatic olive oil, and the rich, verdant pesto that bursts with flavor. Visualize scooping spoonfuls of that fragrant green mixture directly onto the dough, as its luscious texture invites you into a world where every bite is filled with love and warmth.
Timing
Let’s talk timing – this No Knead Pesto Focaccia Bread straddles the line between fast indulgence and slow satisfaction. In just a couple of hours, you can experience the joy of pulling fresh focaccia from the oven, while the longer resting time allows the flavors to deepen and meld beautifully.
It’s an inviting process that transforms simple ingredients into a fragrant masterpiece, and each moment spent waiting only heightens the anticipation of that first, heavenly bite.
Step-by-Step
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In a very large bowl, mix together the bread flour, all-purpose flour, salt, and yeast.
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Combine the honey, olive oil, and water, then pour this delightful mixture into the dry ingredients.
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Use a dough whisk or wooden spoon to mix everything together until no dry bits remain, creating a beautiful batter that begs to rise.
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Cover the bowl with a dish towel and allow the dough to hydrate for 5 minutes, letting the ingredients meld naturally.
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Wet your hands, go halfway under the dough, and gently lift and fold it over itself. Think of it as giving the loaf a loving embrace.
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Rotate the bowl a quarter turn and repeat the gentle folding. Do this for two more turns, covering it again to rest for another 5 minutes.
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Repeat the folding and resting process two more times for that sublime, airy structure.
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Drizzle olive oil over the dough and turn it so that it gets fully coated, lubricating everything with warmth and richness.
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Cover with plastic wrap and allow it to chill in the refrigerator for at least 12 hours or up to 3 days—just think of all the anticipation!
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Generously oil a 9×13-inch metal pan and gently turn the dough into it, ensuring all the love and care from the previous steps stays intact.
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Carefully fold the edges of the dough under itself to create a sharp rectangle.
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Using your fingers, gently urge the dough to spread out to the edges of the pan, coaxing it where it needs to go, and drizzle again with olive oil.
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Place the pan in a warm spot, letting the dough rise for 2-3 hours until it’s airy, jiggly, and dominates your pan.
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As the dough rises, preheat your oven to a blistering 450°F, igniting your excitement.
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Dollop spoonfuls of pesto all over the top of the dough, using your fingers to press down slightly, spreading creaminess everywhere.
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Sprinkle generously with flaky sea salt, a few crystals sparkling like tiny jewels atop your creation.
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Bake the focaccia for 25-30 minutes until it transforms into a scene of golden brown perfection that beckons you closer.
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Use a spatula to assist in removing the bread from the pan, letting it cool gently on a wire rack.
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Slice into squares and revel in the moment of divine satisfaction.
Nutritional Information
This indulgent No Knead Pesto Focaccia Bread is filled with flavor, making it a perfectly enjoyable treat without all the guilt often associated with baked goods. Each slice contains roughly 200-250 calories, which is quite reasonable for a delicious piece of bread. Enjoying it as a snack or with your meals keeps the soul nourished!
Healthier Alternatives
Want to keep things lighter? Try swapping out refined flour for whole wheat flour to increase fiber content. You can use a low-sugar honey or replace it with a sugar-free alternative. Additionally, for dairy-free options, simply omit any cheesy toppings and focus on that glorious pesto.
Serving Suggestions
Imagine pairing slices of this aromatic focaccia with a scoop of creamy gelato for an unexpected twist on dessert. Or serve it as part of your holiday spread, alongside rich roasted meats and festive salads. The warm bread can also brighten a casual lunch with family when paired with hearty soups or dipping oils.
Common Mistakes
Overbaking can lead to a dry texture; keep an eye on the focaccia as it bakes! Texture issues often arise from rushed rising times—allow the dough to rest fully for that airy softness. Messes can generally be avoided by ensuring your bowl and hands are properly oiled throughout the process.
Storing Tips
To keep your focaccia fresh longer, slice it into portions and wrap them tightly in plastic wrap or foil before freezing. When you’re ready to indulge again, simply reheat the slices in the oven at 350°F for about 10 minutes to bring back that legendary warmth and crustiness.
Tempted to Bake It ASAP?
With its mouthwatering aroma and easy preparation, this No Knead Pesto Focaccia Bread is begging for a spot in your oven tonight! The simple steps make this a fantastic recipe for almost anyone, whether you’re a well-practiced baker or a novice in the kitchen.
But why wait? Your taste buds deserve this scrumptious indulgence immediately!
FAQs
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How long does the dough need to rise?
The dough should rest between 2-3 hours after turning it out into the pan. -
Can I add toppings?
Absolutely! Besides pesto, you can top it with caramelized onions, olives, or fresh herbs. -
What can I do if my dough didn’t rise properly?
Ensure that your yeast is fresh and active, and try to create a warm environment for rising. -
How do I store leftovers?
Cool the focaccia, then slice and wrap in plastic before refrigerating or freezing for later enjoyment. -
Can I make this gluten-free?
Indeed! You can substitute the flours with a gluten-free flour blend designed for baking bread.
Let your kitchen be filled with the delightful scent of this amazing focaccia, and enjoy the flavorful journey you’re about to embark on. Happy baking!
Print
No Knead Pesto Focaccia Bread
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An easy no-knead focaccia topped with vibrant pesto, delivering a crispy crust and soft, airy interior.
Ingredients
- 2 2/3 cups bread flour
- 2 2/3 cups all-purpose flour
- 1/2 tablespoon kosher salt
- 2 1/2 teaspoons instant yeast
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil plus more for coating
- 2 1/2 cups lukewarm water
- 1/2 cup pesto
- Flaky sea salt
Instructions
- In a very large bowl, mix together the bread flour, all-purpose flour, salt, and yeast.
- Combine the honey, olive oil, and water, then pour this mixture into the dry ingredients.
- Use a dough whisk or wooden spoon to mix everything until no dry bits remain.
- Cover the bowl with a dish towel and let the dough hydrate for 5 minutes.
- Wet your hands, go halfway under the dough, and gently lift and fold it over itself.
- Rotate the bowl a quarter turn and repeat the gentle folding, covering it again to rest for another 5 minutes.
- Repeat the folding and resting process two more times.
- Drizzle olive oil over the dough and turn it to coat fully.
- Cover with plastic wrap and chill in the refrigerator for at least 12 hours or up to 3 days.
- Generously oil a 9×13-inch metal pan and gently turn the dough into it.
- Carefully fold the edges of the dough under to create a sharp rectangle.
- Gently coax the dough to spread out to the edges of the pan and drizzle again with olive oil.
- Place the pan in a warm spot and let the dough rise for 2-3 hours.
- Preheat your oven to 450°F.
- Dollop pesto over the dough, pressing down slightly.
- Sprinkle generously with flaky sea salt.
- Bake for 25-30 minutes until golden brown.
- Let cool on a wire rack, slice, and enjoy!
Notes
To keep focaccia fresh, slice and wrap tightly before freezing. Reheat at 350°F for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
