Making Ligurian cuisine pesto focaccia is a delightful way to enjoy the flavors of the Italian Riviera. Here’s a stepbystep guide to help you prepare this delicious dish at home:
Ingredients
For the Focaccia Dough:
500g (about 4 cups) allpurpose flour
10g (about 2 teaspoons) sea salt
10g (about 1 packet) active dry yeast
300ml (about 1 1/4 cups) warm water (around 37°C/98°F)
50ml (about 3 tablespoons) olive oil
A pinch of sugar
For the Pesto:
50g (about 1 3/4 cups) fresh basil leaves
30g (about 1 oz) pine nuts
30g (about 1 oz) grated ParmigianoReggiano cheese
30g (about 1 oz) grated pecorino cheese (optional)
100ml (about 1/3 cup) extra virgin olive oil
1 clove of garlic
Sea salt to taste
Instructions
Step 1: Prepare the Dough
1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 510 minutes, until frothy.
2. Mix the Dough: In a large mixing bowl, combine the flour and sea salt. Make a well in the center, and pour in the yeast mixture and olive oil. Mix until a dough begins to form.
3. Knead: Transfer the dough to a lightly floured surface and knead for about 810 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment for about 57 minutes.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 12 hours or until it has doubled in size.
Step 2: Make the Pesto
1. Blend Ingredients: In a food processor or blender, combine basil, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped.
2. Add Cheese: Add the ParmigianoReggiano and pecorino (if using) and pulse again to combine.
3. Incorporate Oil: While the motor is running, slowly drizzle in the olive oil until a smooth paste forms. Scrape down the sides as needed. Adjust seasoning with salt if necessary.
Step 3: Assemble the Focaccia
1. Prepare the Baking Pan: Grease a baking pan (about 9×13 inches) with olive oil.
2. Shape the Dough: Once the dough has risen, gently punch it down to release the air. Transfer it to the greased baking pan and stretch it to fit, using your fingertips to create dimples all over the surface.
3. Second Rise: Cover the pan with a cloth and let it rise for another 3060 minutes.
Step 4: Bake the Focaccia
1. Preheat the Oven: Preheat your oven to 220°C (425°F).
2. Add Pesto: After the second rise, spread the pesto generously over the top of the dough, making sure to cover it evenly.
3. Bake: Bake in the preheated oven for about 2025 minutes, or until the focaccia is golden brown and cooked through.
4. Cool and Serve: Let the focaccia cool for a few minutes in the pan before transferring it to a wire rack. Cut into squares and serve warm or at room temperature.
Enjoy!
Your Ligurian pesto focaccia is now ready to be enjoyed! It pairs wonderfully with a salad, as an appetizer, or simply on its own with more olive oil for dipping. Buon appetito!