The Crunchiest and tastiest Focaccia I’ve ever baked #homebaking #sourdough #sourdougbread #baking

Sun-dried Tomato Pesto Focaccia

400 g flower
290 – 320 g water
7 g salt
100g starter
15g olive oil

** If you wish to achieve a mortuary texture like how regular bread tastes like I use bread flour instead of all purpose flour. Having said that all purpose flour is still a good substitute and can produce great results too!

Red pesto:
20 gr of sun-dried tomatoes
10 – 15 basil leaves
1 garlic cloves
2 tsb toasted pine nuts
2 tsb grated parmesan
3 tsb olive oil
The dash of freshly grounded black pepper
Method
Make the red pesto first : place everything together in a blender.until smooth Set it aside
Make Focaccia dough:
Mix everything well until all the flour is fully hydrated and no more flour crumbs left.
Let it rest for 30 minutes
Do three sets of coil fold 30 minutes each
Let it rest in the fridge for overnight or at the counter all day long if you make it since early morning.
The next day transfer the dough to oil coated non-stick baking dish, do another call fold and let it proof until almost double.
Preheat oven at 450F for at least 30 minutes
Wet your hand first, Dimple the dough and add red pesto, fresh Basil and sea salt.
Mine i put additional Brie Cheese

Bake for 20 covered with foil. Another 10 uncovered.