Yeasted Pesto Pull-Apart Focaccia
Fluffy yeasted focaccia chunks dipped in homemade basil pesto, rolled in crispy parmesan, and topped with melted mozzarella. This same day pesto pull-apart focaccia needs no sourdough starter and comes together in a few hours.
Calories: 200kcal
Equipment
- Large mixing bowl
- Kitchen scale (recommended for accuracy)
- 9x13 inch baking pan
- Parchment paper
- Food processor or blender (for pesto)
- Box grater or microplane
- Shallow bowls or plates (for dipping and coating)
- Plastic wrap or clean bag
Ingredients
FOR THE YEASTED FOCACCIA DOUGH:
- 540 g bread flour about 4¼ cups
- 440 g water about 1⅔ cups plus 2½ tablespoons, see note section about hydration
- 7 g instant yeast about 2¼ teaspoons OR 9 g active dry yeast (about 2¾ teaspoons) see directions below
- 10 g salt about 2 teaspoons
- 1 g sugar only if using active dry yeast, for activation, ¼ teaspoon
FOR THE PESTO:
- 60 g fresh basil leaves 2½ cups, packed
- 135 g olive oil ½ cup plus 2 Tablespoons
- 40 g parmesan cheese freshly grated, ⅓ cup plus 2 tablespoons
- 15 g grated romano cheese 3 tablespoons
- 57 g butter 4 tablespoons, softened
- 2-4 cloves garlic I like 3
- 1.5 g salt ¼ teaspoon
- 0.3 g crushed red pepper flake optional, for warmth, 1/8 teaspoon
FOR THE PARMESAN COATING:
- 90 g parmesan cheese finely grated, 1 cup
- 25 g cornstarch about 2 to 3 tablespoons
- 3 g garlic powder optional, 1 teaspoon
FOR FINISHING:
- 115-225 g low moisture mozzarella cheese shredded (about 1 to 2 cups, optional)
- Fresh basil leaves for garnish
- Flaky sea salt optional
- 55 g reserved pesto for drizzling, ¼ cup
Instructions
Mix the dough.
- There are two ways to do this depending on your yeast. Follow only the method that matches your yeast, then continue with the rest of the recipe.
METHOD A: INSTANT YEAST (no proofing needed)
- In a large bowl, whisk together the 540 g bread flour, 7 g instant yeast, and 10 g salt. Add the 440 g warm water and mix with a wooden spoon, spatula, or your hands until no dry flour remains, about 2 to 3 minutes. The dough will be very sticky. Water temperature depends on your brand, so check the packet. Red Star Platinum instant calls for about 120°F, while many other instant yeasts prefer 100 to 110°F.
METHOD B: ACTIVE DRY YEAST (proof the yeast first)
- In a large bowl, stir together 40 g of the water warmed to 100 to 110°F, the 9 g active dry yeast, and ¼ teaspoon sugar. Let it sit for 5 to 10 minutes until foamy and bubbly. If it does not foam, the yeast is dead and you need to start over with fresh yeast. Add the 540 g bread flour, 10 g salt, and the remaining 400 g water. Mix until no dry flour remains. The dough will be very sticky.
Stretch and fold, three sets.
- Thirty minutes after mixing, do the first set. With a lightly damp or oiled hand, grab one edge of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat all the way around, about 4 folds. Cover and rest 30 minutes, then do the second set the same way. Rest 30 more minutes and do the third set. Stay on the top surface, keep your movements quick and gentle, and do not knead.
Bulk ferment.
- After the last set of folds, cover and let the dough rise at room temperature until doubled in size, puffy, and jiggly, usually 2 to 3 hours total from mixing. A warmer kitchen moves faster.
Make the pesto.
- While the dough ferments, add the basil, olive oil, parmesan, romano, butter, garlic, and optional RPF to a food processor or blender. Blend until completely smooth, scraping down the sides as needed. Reserve about ¼ cup for finishing. If made ahead and refrigerated, let it come to room temperature so it is soft and fluid before dipping.
Prepare the parmesan coating.
- Add the finely grated parmesan and cornstarch to a food processor and pulse until fine and powdery. Transfer to a shallow bowl and stir in the garlic powder if using. Or use store bought finely grated parmesan and mix with the cornstarch and optional garlic powder.
Set up your workspace.
- Line a 9x13 inch baking pan with parchment paper. Have the room temperature pesto, parmesan coating, and lined pan within reach.
Portion the dough.
- Lightly grease your hands with oil. Working from the bowl or a lightly greased surface, tear the dough into 2 to 3 inch chunks. You should get about 24-30 pieces. They do not need to be uniform. About the size of a golf ball, but this is customizable for how large or small you want to make them.
Coat the chunks.
- Dip each chunk into the pesto, turning to coat all sides generously. Let the excess drip off, then immediately roll it in the parmesan coating until covered. The pesto acts as glue for the coating.
Arrange in the pan.
- Nestle the coated chunks close together in the pan so they are just touching. This creates the pull-apart effect as they proof and bake together.
Second proof.
- Loosely cover the pan and let it sit at room temperature for 1 to 2 hours, until the chunks look puffy and airy and press together more firmly. Do not over proof. The dough should be puffy but not completely doubled.
Preheat the oven.
- While the dough proofs, preheat your oven to 425°F (220°C). Make sure it is fully preheated before baking.
Dimple the dough.
- Right before baking, use your fingertips to dimple the entire surface, pressing gently all over. This pushes the pesto and coating down into the dough and creates marbled swirls throughout.
Bake.
- Uncover and bake for 20 minutes, until the focaccia is starting to turn golden brown.
Add the cheese.
- Pull the pan out and quickly sprinkle the shredded mozzarella evenly over the top if using. Work fast to keep the heat, then return it to the oven immediately.
Finish baking.
- Bake for another 5 to 10 minutes, until the cheese is melted and bubbly and the focaccia is deeply golden with some caramelized spots.
- Add fresh pesto and serve. As soon as it comes out of the oven, drizzle the reserved pesto over the top if using. Scatter fresh basil leaves and sprinkle with flaky sea salt if desired. Let cool about 5 minutes, then serve warm.
Notes
Instant Yeast vs Active Dry Yeast
Instant yeast is more forgiving and faster, with no proofing step, so it is the best choice if you are newer to baking. Water temperature depends on your brand, so always check the packet. Red Star Platinum instant calls for about 120°F, while many instant and active dry yeasts prefer 100 to 110°F.
Handling the Wet Dough
This is a high hydration dough, so it will be sticky. Work with a lightly damp or oiled hand, keep your movements quick and gentle, stay on the top surface of the dough, and do not knead. If you want to play it safe, start with 395 g water total (about 1⅔ cups) and work up to the full 437 g as you get comfortable.
Bulk Fermentation Timing
The yeasted dough bulk ferments in 2 to 3 hours instead of the 8 to 12 hours needed with sourdough starter. Watch the dough, not the clock. It is ready when doubled, puffy, and jiggly.
Pesto Tip
If the pesto has been refrigerated, let it sit at room temperature for 1 to 2 hours before using. Cold pesto with solidified butter will not coat the chunks evenly. It should be fluid and easy to dip.
Parmesan Coating Tip
For the finest coating, grate a block of parmesan, then pulse it with the cornstarch in a food processor until powdery. This gives the most even coating and the crispiest crust.
Mozzarella Tip
Shredding your own block of low moisture mozzarella gives the best cheese pulls. Bagged shredded cheese contains additives that keep it from melting and stretching well. Use 1 to 2 cups depending on how cheesy you like it, or skip it entirely.
Kitchen Scale
For best results, weigh the flour, water, and salt with a kitchen scale rather than measuring by volume. The cup measurements are approximate.
Storage
Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a 350°F oven for 10 to 15 minutes to restore crispiness.
Make Ahead
Once the chunks are dipped, coated, and arranged in the pan, cover the pan tightly and refrigerate overnight. The next day, let it come to room temperature and proof for 1 to 2 hours until puffy, then dimple the surface and bake as directed.
