Is there anything more satisfying than a homemade loaf of bread? Perhaps only a pesto-covered bubbly focaccia. Here’s how to make this pesto-goodness at home.
Morning Prep
Combine your flour with some water. Cover and allow it to rest for at least an hour, letting the starter activate.
Mix and Knead
Add the ripe sourdough starter to the mixture, followed by salt and the remaining water. Integrate the olive oil and perform the ‘slap and fold’ technique until the dough starts coming together. It will be sticky initially but will develop further in subsequent steps. Place it back in a bowl, cover it, and let it ferment for 30 minutes.
Stretch and Fold
Perform 2-3 rounds of gentle stretch and folds with intervals of about 30 minutes. Do 2-3 rounds of coil folds with similar intervals.
Proofing
Transfer the dough to a well-oiled pan, gently spreading it to fill the pan. Allow it to bulk ferment for 3-4 hours in a warm environment.
Preheat and Bake
Preheat the oven to 450°F. Drizzle the dough with olive oil, dimple it gently, add your preferred toppings, and drizzle more oil. Bake for 25-30 minutes until golden brown and enjoy!
