Reminder: tickets are now on sale for my still life photography workshop with Indigo & Violet Studio on May 2. Learn more about the event and snag your seat here.
Welcome to the Friday post for paid subscribers, a focaccia recipe that was loosely adapted from the one in Claire Saffitz’s marvelous Dessert Person. On Tuesday, all subscribers will receive an interview with a first-time author of a photography business book. As always, check out more of my work (or consider booking my photography services!) here.
Another quick one today. I love making focaccia at home, and there are too many good recipes out there to enjoy. This one, from my friend Jeanelle at Book and Salt, is stuffed full of lemons and olives. The one in Samin Nosrat’s Salt, Fat, Acid, Heat is so salty and delicious that I could eat the entire tray by myself.
This pesto focaccia could be more of a flatbread, I suppose. It’s got the rich, herbaceous flavor of the pesto and the saltiness of the cheese, and all of those flavors are laced through with the peppery taste of olive oil.
Pesto Focaccia
1 envelope of yeast
3 cups of water
6 cups of bread flour
2 tablespoons of kosher salt
3/4 cup of olive oil
1 8 oz jar of pesto (spring for the high quality stuff!)
First, proof the yeast in 1/2 cup of warm water for about five minutes until fluffy and fragrant.
Add the yeast mixture, the rest of the water, the bread flour, and the salt to the bowl of a stand mixer and use the dough hook to knead for ten minutes, until smooth. Let rest for 10 minutes, then knead for 5 more.
Add 1/4 cup of olive oil to a large bowl, and transfer the dough to the bowl. Let rise for 2 hours in a warm place.
Add 1/4 cup more olive oil to a large, lipped half sheet tray. Transfer the dough to the sheet tray and stretch to the edges of the tray as best you can. Drizzle the remaining 1/4 cup of olive oil on top of the dough, and then cover and let rest for 15 minutes before stretching again.
Set aside in a warm place for 1 hour and let rise. Meanwhile, preheat the oven to 450F.
Use your fingers to make dents in the top of the dough, then spoon the pesto over top of the focaccia, using a spoon to distribute it evenly.
Bake the focaccia for 25 minutes, until golden brown.
See you back here on Tuesday for the interview!