CHERRY TOMATO & PESTO FOCACCIA BREAD

This is the BEST focaccia bread recipe you will find. It is SO EASY to make and comes out perfectly golden and fluffy every single time. It’s inspired by Alexandra Cooks. If you love focaccia, you have to give this a try.

Time: 5 min hands-on (24+ hours waiting time) | Difficulty: 2/5 | Servings: 12

1. Prepare Yeast

Mix your active dry yeast with the water and let sit for 15 minutes, until bubbling.

2. Make Your Dough

In a large bowl, add the flour, salt, and water and yeast mixture. Mix until a sticky dough forms. Rub olive oil on the surface of the dough, cover, and let rest in the refrigerator for 24 hours (this is key).

3. Prepare Your Pan

Coat a 9×13-inch pan with butter and some olive oil (roughly 2 tbsp).

4. Coat and Rest

Using a fork, deflate your dough and scrape it into your pan. Roll your dough ball in the oil and then let rest for 3-4 hours at room temp, uncovered. 

5. Prepare the Oven

Place an oven rack in the middle of your oven and preheat to 425°F.

6. Prepare for Baking

Once dough is done resting (it should start forming bubbles), add another tablespoon of oil and use your fingertips to create dimples. Add your tomatoes, dollops of pesto, and flakey sea salt.

7. Bake

Place the pan in the oven and bake for 25 to 30 minutes, until the sides and top are golden and crisp. Remove from the oven and transfer to a cooling rack. Let it cool and enjoy!