Focaccia with Basil Pesto Butter
Focaccia with Basil Pesto Butter is one of our favorite appetizers. I start this recipe by hand-kneading an easy focaccia dough. Next, I topped the dough with olive oil and spices and baked it until it was golden brown. While the focaccia baked, I made a creamy, flavorful pesto butter. We like this bread for several reasons. First of all, I like that I can make this bread completely by hand. Secondly, I like that this bread is so easy to make. My daughter, who had never baked bread before, was able to make it perfectly. And, lastly, we all love this delicious focaccia and the creamy Basil Pesto Butter.
The Equipment I Used
- A 14×10 Baking Pan- You will need this to bake the focaccia. I really like the Nordic Ware pans.
- A Food Processor- Use this to make the pesto for the pesto butter.
- A Food Scale- For perfect focaccia every time, please weigh your flour.
- A Thermometer- Use this to make sure your water is at the right temperature for the dough.
The Ingredients Needed for Focaccia with Basil Pesto Butter
- Yeast- Use active dry yeast. Don’t use quick rising yeast.
- Flour- Be sure to use bread flour. I like the King Arthur brand.
- Oil- Use a mild extra virgin olive oil. I like the California Olive Ranch brand.
- Butter- I always use Kerry Gold Irish butter. It should be very soft.
- Pine Nuts- Store the leftover pine nuts in your freezer.
How I Made my Focaccia and Pesto Butter
- First, I kneaded my bread dough together. Some days, depending on the weather, you will need some extra flour. Other days, you will need barely any extra flour.
- Next, I baked the bread. And
- Finally, I made the pesto butter. Taste your butter. You may want to add extra salt or cheese.
If you like bread, you need to try this delicious Focaccia with Basil Pesto Butter.
Focaccia with Basil Pesto Butter
An easy hand-kneaded focaccia. Served with homemade pesto butter.
Equipment
- 14×10 baking pan
- Food processor
Ingredients
- 1 tbsp. honey
- 1 cup warm water (105 degrees)
- 2¼ tsp. active dry yeast
- ½ tsp. kosher salt
- 6 tbsp. extra virgin olive oil
- 3 cups bread flour (360g)
For the Focaccia Topping:
- 2 tbsp. extra virgin olive oil
- ½ tsp. dried oregano
- ¼ tsp. each red pepper flakes and garlic powder
- 1½ tsp. flaky sea salt
For the Basil Pesto Butter:
- ¼ cup fresh basil leaves
- 1 tsp. pine nuts
- 2 tbsp. Parmesan
- 1 tbsp. extra virgin olive oil
- 1 cloves minced garlic
- ⅛ tsp. kosher salt and pepper
- 4 tbsp. unsalted butter, softened
Instructions
- In a large mixing bowl, stir together the honey and water. Sprinkle with the yeast and let sit ten minutes, until foamy.
- Stir in the kosher salt and a quarter cup of the oil. Add the flour and stir until a kneadable dough is formed. Add more flour if you need to.
- Dump the dough on to a floured board and and knead for 8 minutes, adding more flour if the dough gets sticky. I usually add an extra cup of flour, as I knead. The dough should be fairly smooth and stretchy when you're done.
- Place the dough in a well oiled bowl. Cover with a slightly damp kitchen towel and let rise in a warm place for one hour. I like to turn on my oven, just until I can feel any heat. Then, I turn off my oven and put the dough in.
- When the hour is up, put the dough in a 14×10 baking pan with one inch sides, that has been oiled ( on bottom and sides) with two tablespoons of the olive oil. Stretch the dough out so it fills up the whole pan. Cover the pan with plastic wrap and refrigerate for thirty minutes. Start preheating the oven at this point, to 425 degrees, so that it will be nice and hot for the bread.
- Remove the dough from the refrigerator. Dimple all over with your fingers. Mix together the oil and spices and paint the entire pan of dough with it. Bake for 20 minutes.
- While the bread bakes, make the pesto. Place all the ingredients, except the oil and butter, in the food processor. Pulse until everything is ground up. With the motor running, stream in the oil. Stir this pesto into the butter.
- Take it out of the pan immediately, and let it cool on a wire rack. Serve with the Basil Pesto Butter.
Tried this recipe?Let us know how it was!
