Skillet Focaccia
Bright, fresh, and beautiful, this pillowy focaccia combines two Italian classics to create a loaf vibrant in both flavor and appearance. Stunningly green, our pesto imparts gorgeous notes of fresh and almost floral basil, toasty pine nuts, a citrusy kick of lemon, salty and rich Parmigiano Reggiano, and punchy garlic into every bite. Deliciously crisp from the cast iron, this skillet focaccia is perfect for sharing alongside an extra spread of pesto.
Skillet Focaccia
Makes 1 (10-inch) loaf
Ingredients
1 cup (240 grams) water, room temperature (70°F/21°C to 75°F/24°C)1/2 cup (120 grams) Basil Pesto (recipe follows), plus more to serve3 tablespoons (42 grams) extra-virgin olive oil, divided3½ cups (445 grams) bread flour2¼ teaspoons (7 grams) instant yeast2 teaspoons (6 grams) kosher salt1 teaspoon (2 grams) flaked sea salt
Instructions
In the bowl of a stand mixer, whisk together 1 cup (240 grams) room temperature water, Basil Pesto, and 1 tablespoon (15 grams) oil by hand. Add flour, yeast, and kosher salt. Using the paddle attachment, beat at low speed for 4 minutes; scrape sides of bowl. Switch to the dough hook attachment. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on dough hook, 2 to 3 minutes.
Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 11⁄2 hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)
Brush a 10-inch cast-iron skillet with 1 tablespoon (14 grams) oil.
Turn out dough into prepared skillet, and using just your fingertips, gently stretch dough to completely fill skillet. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Cover and let rise in a warm, draft- free place (75°F/24°C) for 30 minutes.
Uncover dough, and dimple with your fingertips, touching pan through dough without tearing dough. Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes.
Preheat oven to 450°F (230°C).
Uncover dough and gently dimple again. Drizzle with remaining 1 tablespoon (14 grams) oil. Sprinkle with sea salt.
Bake for 15 minutes. Reduce oven temperature to 425°F (220°C), and bake until deep golden brown and an instant- read thermometer inserted in center registers 205°F (96°C), about 10 minutes more, covering with foil to prevent excess browning, if necessary. Let cool in skillet for 10 minutes. Remove from skillet. Serve warm, or let cool completely on a wire rack. Serve with Basil Pesto. Best enjoyed same day.
Basil Pesto
Makes about 1⅓ cups
Ingredients
1/4 cup (36 grams) pine nuts4 cups (960 grams) water4 cups (90 grams) fresh basil leaves1 teaspoon (3 grams) tightly packed lemon zest2 tablespoons (30 grams) fresh lemon juice1 clove (3 grams) garlic, minced1/2 cup (50 grams) grated Parmigiano Reggiano cheese1/2 cup (110 grams) extra-virgin olive oil1/2 teaspoon (1.5 grams) kosher salt1/2 teaspoon (1 gram) ground black pepper
Instructions
In a 10-inch cast-iron skillet, place pine nuts in a single layer. Cook over medium- low heat until fragrant and golden, 3 to 5 minutes. Transfer to a bowl, and let cool. Wipe skillet clean.
Fill a large bowl with ice water.
In same skillet, bring 4 cups (960 grams) water to a boil over medium-high heat. Working in batches if needed, add basil; cook, stirring occasionally, until vibrant green and wilted, 30 seconds to 1 minute. Remove using a slotted spoon, and immediately transfer to ice water bath to stop the cooking process. Let stand for 3 to 5 minutes. Drain well.
In the work bowl of a food processor, pulse pine nuts, lemon zest and juice, and garlic until coarsely ground. Add cheese, oil, salt, and pepper; pulse until well combined. Add basil, and pulse until chopped and incorporated, stopping to scrape sides of bowl. Refrigerate in an airtight container for up to 1 week.
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