Parmesan & Pesto Focaccia Loaf

Method

1. 1
   Whisk yeast and water at 40°C together with olive oil. Add flour and salt and stir very well with a spatula until combined. Cover and rest for 20 minutes.
2. 2
   After 20 minutes, wet your hands and perform a set of 4 stretch and folds. Cover and rest for another 20 minutes. Repeat the stretch and fold once more (or a third time if desired). Cover and rest for 45 minutes.
3. 3
   Meanwhile, make the pesto: blend basil leaves, pine nuts (if using), a pinch of salt, juice of half a lemon, garlic cloves, olive oil, and 40g Parmesan until smooth. Grate the remaining 60g Parmesan for coating. Generously grease your tin with butter (about 5-10g).
4. 4
   Oil your work surface well and turn out the dough. Cut into 12-14 pieces. For each piece, fold the corners up to form a ball, then dip all sides first in pesto, then in the grated Parmesan. Place the coated pieces in the prepared tin. Repeat with all pieces. Cover and rest for 45 minutes.
5. 5
   Preheat your oven to 210°C. After the 45-minute rest, oil your hands well and dimple the dough all over.
6. 6
   Bake for 10 minutes at 210°C, then reduce the temperature to 190°C and bake for another 25-30 minutes until golden brown. Enjoy!