Pesto and Bocconcini Sheet Pan Focaccia
Ingredients
– 1.2kg bread flour (2.6 lbs)
– 24g cooking salt (kosher salt) (0.85 oz)
– 100ml olive oil (3.4 fl oz)
– 14g dry yeast (0.5 oz)
– 100ml basil pesto (3.4 fl oz)
– 200g bambini bocconcini (7 oz)
– big pinch of flaky salt
Method
1. Add 950ml of warm water (32ยฐC / 90ยฐF) to a large bowl. Add the dry yeast and mix until dissolved. Once the yeast is dissolved, add the salt and stir through.
2. Pour in around 2 tablespoons (30ml) of olive oil and add the flour. Mix until combined. This is a high hydration dough, so you’re not aiming for a smooth doughโjust mix until everything is incorporated and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes.
3. After 30 minutes, uncover the dough. With a wet hand, stretch one corner of the dough and fold it over itself. Repeat 3-4 times until the dough is folded over itself completely. Cover the dough with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
4. After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Prepare your baking tray by lining it with baking paper and drizzling around 40ml (1.4 fl oz) of olive oil in the bottom of the tray. Pour in the dough, which should be light and airy by now. Using well-oiled hands, stretch the dough to cover all corners of the pan. If it doesn’t stretch fully, cover it with a tea towel, let it rest for 5 minutes, and try again. Once the dough fills the tray, cover with the tea towel and let it proof for 30 minutes.
5. Preheat a fan-forced oven to 200ยฐC (390ยฐF) or 220ยฐC (430ยฐF) for a conventional oven.
6. After 30 minutes, remove the tea towel. Drizzle some more olive oil over the top and use your fingers to create dimples throughout the dough. Add the bocconcini, pesto, and a big pinch of flaky salt.
7. Place the bread in the oven and bake for 25-30 minutes or until golden brown and crispy.
#baking #bread #howto #food
38 Comments
Recipe as aways is in the description โ๏ธ
I gotta admit. I'm kinda mad that the movie is set in the different universe.
I was really hoping visual conclusion for the original story by and confirmed by Scott.
And I was okay-ish with the MatPat's conclusion of the story. Or atleast most of it makes sense. Kinda.
And now they potential try to include this new stuff to the original story? Nah! I'm good! I want concluded storyline that makes sense. Not more added stuff and story to it.
That looks incredible ๐
such high hydration. wibble wobble
Love the focaccia, though I donโt agree with heating the pesto so much. Hurts the delicate flavour. Itโs better to just use the freshly made pesto and put it on the baked focaccia.
Damn that looks amazing chef!
I am sure you only had a bite since you watch your weight. Who ate all this card load?
i need thattt rnnn
Do you know the origin of the word pesto?
I would've expected Andy of all people to make pesto with a mortar and pestle but I'd still gobble that up in a heartbeat
Love this.
Also you know youโve watched a lot of andy cooks videos when youโre scrolling mindlessly, only see fingertips headed towards a mound of dough and immediately know who they belong to without looking at the titles/channel name.
Alright chef, it's time to make the nastiest peanut butter and jelly sandwich of all time ๐
Ok now how many structural folds did you do!
u know what pesto means bro?
Not an italian but I found out recently and can't unhear it
You shouldn't be blending your pesto ๐ the name pesto comes from the pestle and mortar, a pesto is only as good as it is remotely chunky, and blenders make it too smooth to be a pesto anymore
Also not sure about globs of pesto rather than an even distribution but that's just a preference standpoint, to each their own
I have the same red spatula ๐๐๐๐
I thought this was the olive oil lady
Pesto shall not be cooked
Pesto in a blender ๐ญ my own grandma already smacked me in the face for this affront
Andy what a star is there anything he cannot cook?
Very well executed exept for the Pesto
That dough is more rested than me.
Heated pesto doesn't get bitter?
Love it, but pesto cooked is not Italian approved.. ๐๐๐๐ suggestion? Add it at the end โค๏ธ (jokes aside this is my opinion)
This is your best video to date, period.
Requesting Choucroute Alsacienne, chef.
It's so fluffy I'm gonna die
Start in the middle, end at the start๐
Mmmmmmmmm
Love, love, love the "Andy Cooks" dish towel ๐
Andy could you make a video on how you organize your kitchen please
Andy is the only person that can cook Focaccia that I wont roll my eyes at. Tbh hes the only one that can bake that I wont roll my eyes at. Bakers are always such douche bags. Looks great though!
The dough 9 months later ๐คฐ
Divine! โค
My gawhd that looks fire ๐ฅ ๐
Canโt get the small mozzarella in the UK. ๐ฌ๐ง
An Andy cooking asmr channel wouldn't be too bad after watching this ๐
Final product: I'll cook it
Dough prep: I'll uber๐ข
I leave my dough in the oven covered by a tea towel overnight. Giving it extra time to ferment and expand makes both the taste and texture so much better. It takes on a slightly sourdough-like flavor with tons of great big air holes. You will need a significantly bigger baking tray though, so keep that in mind.