Skip to content
Menu
Sourdough Focaccia with Pesto and Olives
Bakery

Sourdough Focaccia with Pesto and Olives

5 hServes 8Nutri-Score C€€
from @tomatoesinsummer1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • bread flourGrains500 g
  • water (lukewarm)Beverages375 ml
  • sourdough starter (active, bubbly)Other100 g
  • saltSpices10 g
  • olive oil (plus extra for greasing)Pantry60 ml
  • pestoPantry80 g
  • black olives (pitted)Pantry100 g
  • garlic (finely chopped)Produce3 pieces
  • flaky salt (for topping)Spices3 g

per serving

Nutrition

322kcal

Carbs
50 g
Proteins
9 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking dish
  • Kitchen scale

step by step

Method

  1. Mix the dough

    • Combine the flour, water and sourdough starter in a bowl until no dry flour remains.
    • Rest the dough, then add the salt and mix it in thoroughly.
    Step 1

  2. Stretch and fold

    • Perform a series of stretch and folds in the bowl every 30 minutes.
    • Repeat until the dough is smooth, elastic and slightly puffy.
    Step 2

  3. Bulk ferment

    • Cover the bowl and let the dough rise at room temperature until noticeably increased in volume.
    Step 3

  4. Shape into the pan

    • Grease the baking dish generously with olive oil.
    • Transfer the dough to the dish and gently stretch it toward the edges.
    • Cover and let it relax and rise again.
    Step 4

  5. Top the focaccia

    • Dimple the dough all over with oiled fingertips.
    • Spread the pesto over the surface.
    • Scatter the olives and chopped garlic, then finish with flaky salt and a drizzle of olive oil.
    Step 5

  6. Bake

    • Bake in a preheated oven at 220 °C until golden and crisp on top and cooked through.
    Step 6

  7. Cool and serve

    • Lift the focaccia out of the dish and cool on a rack before slicing.
    Step 7
Get Mezze