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SIMPLE WEEKEND FOCACCIA WITH GENOVESE PESTO & OLIVES (OR PLAIN OLIVE OIL FLAVOR)

By Delicious Recipes!Posted on
SIMPLE WEEKEND FOCACCIA WITH GENOVESE PESTO & OLIVES (OR PLAIN OLIVE OIL FLAVOR)

SIMPLE WEEKEND FOCACCIA WITH GENOVESE PESTO & OLIVES (OR PLAIN OLIVE OIL FLAVOR)

This is the easiest focaccia dough I’ve shared so far—perfect for a relaxed weekend bake. If you start fermenting your starter on Friday or Saturday night around 9 PM, by the next day before noon you’ll have fresh focaccia on the table. Soft, olive oil-infused, and perfect for bread baskets, sandwiches, or cut into cubes for delicious appetizers. Use this versatile dough plain, with Genovese pesto and olives, or your favorite toppings.

🕒 Prep Time: 12 hours (starter fermentation) + 2 hours active

🍳 Bake Time: 20 min
🍰 Yield: 4 individual focaccias (~10 x 16 cm each)

Ingredients

  • 550 g all-purpose flour (type BL55)
  • 450 ml room temperature water
  • 1 tsp salt
  • 7 g dry yeast + 2 small pinches dry yeast (for starter)
  • Genovese pesto (for topping)
  • Green olives (halved, for topping)
  • Extra virgin olive oil (for greasing and drizzling)

Instructions

  1. Prepare the starter (night before):
    Mix 250 g flour, 250 ml water, and 2 small pinches of dry yeast with a spoon until just combined. Cover with plastic wrap and let ferment for 12 hours.
  2. Make the dough (next morning):
    In a large bowl, mix the remaining flour, water, yeast (7 g), and salt. When the flour is mostly absorbed, add the fermented starter and mix until uniform. Let rest for 10 minutes.
  3. Knead the dough in a stand mixer for 5 minutes or run one kneading cycle in a bread machine. The dough will be very soft and sticky but elastic when stretched.
  4. Oil a large bowl, place the dough inside, cover, and let rise for 1.5 hours.
  5. Generously oil four small rectangular baking pans (~10 x 16 cm each).
    Alternatively, use one large pan for a single focaccia.
  6. Flour your work surface heavily to prevent sticking. Turn the dough onto the floured surface and divide it into four equal portions. Using a spatula, transfer each portion into a prepared pan.
    If using one pan, transfer all dough directly after oiling the pan.
  7. With oiled hands, gently stretch each dough piece to cover the pan’s surface. Press deep dimples all over the dough with your fingertips, being careful not to pierce through.
  8. Two topping options:
  • Plain: Mix 1 tbsp extra virgin olive oil with 1 tbsp water and a generous pinch of salt. Drizzle evenly over the dough in each pan.
  • Pesto & olives: Spread 2 heaping teaspoons of Genovese pesto over each dough portion, spreading by hand. Scatter halved green olives over the top.
  1. Bake in a preheated oven at 220°C (430°F) until golden and crisp on top, about 20 minutes.

💡 Tips

  • The slow starter fermentation boosts flavor and texture.
  • Generous flouring is key to handling this very soft dough.
  • Dimpling the dough traps olive oil and creates focaccia’s signature texture.
  • Customize toppings to your liking—this dough pairs well with almost anything.

🍽️ Perfect For

  • Weekend baking projects
  • Sandwich bases and bread baskets
  • Casual appetizers with various toppings

📝 Final Thoughts

This simple focaccia dough is a weekend winner—soft, flavorful, and adaptable to any topping you fancy. The olive oil infusion and gentle fermentation create a tender crumb that’s perfect fresh or sliced for sandwiches and snacks.