Focaccia with Datterini Tomatoes and Organic Pesto

The quintessential comfort food, focaccia can be made in a variety of ways, depending on your taste. Soft, crispy, plain, or stuffed, it's perfect for an aperitif or a mid-day snack. Here's our version with plain red datterini tomatoes and basil pesto.

CATEGORIA
Aperitif
DOSI
For 3 people
TEMPO DI PREPARAZIONE
20 minutes
TEMPO DI COTTURA
30 minutes
DIFFICOLTÀ
Easy

To make the focaccia, combine the flour, yeast, and sugar in the bowl of a stand mixer and, using the dough hook, pulse for a few seconds. Then, while the mixer continues kneading, add the room-temperature water and Peranzana EVO oil. Let the mixer run for a few minutes until the dough becomes very moist.
If you prefer, you can also knead by hand.

Let the dough rest for 10 minutes and do a few “Stretch & Fold” folds (that is, take the dough from one side, lift it upwards and close it towards the center) by first wetting your hands with a little water.

Then cover with a tea towel and repeat three more times, allowing a 5-minute rest between each round of folding. Once this process is complete, cover the bowl with plastic wrap, place it in the refrigerator, and let the dough rise for about 24 hours.

After 24 hours, remove the bowl from the refrigerator, grease a 30cm round baking pan with oil, and slide the dough into the pan. Lightly oil your hands and try to distribute the dough evenly over the entire surface. Cover with a tea towel and let rise for 2 to 3 hours.

After this time, prepare the focaccia topping. In a bowl, combine the oil and water, emulsify with a fork, and pour the mixture over the focaccia. Then, add the basil and garlic pesto, spreading it over the surface of the focaccia. Grease your fingers with oil and gently press them into the dough, avoiding popping any bubbles. Garnish with the raw datterino tomatoes, salt, and a few handfuls of pepper.

Bake at 220°C (425°F) in a conventional oven for about 30 minutes. Before removing the pan from the oven, make sure the surface of the focaccia is golden brown. Remove the pan from the oven, let it cool on a wire rack, and serve warm.