Skillet Focaccia - Bake from Scratch

      Vibrant, fresh, and delightful, this fluffy focaccia merges two Italian favorites to create a loaf that is striking in both flavor and look. Our vividly green pesto infuses each bite with beautiful notes of fresh and slightly floral basil, toasted pine nuts, a zesty lemon accent, savory Parmigiano Reggiano, and flavorful garlic. Crisply baked in a cast iron skillet, this focaccia is ideal for sharing, especially with additional pesto on the side.

      Yields 1 (10-inch) loaf

      1 cup (240 grams) room temperature water (70°F/21°C to 75°F/24°C)

      1/2 cup (120 grams) Basil Pesto (recipe below), plus extra for serving

      3 tablespoons (42 grams) extra-virgin olive oil, divided

      3½ cups (445 grams) bread flour

      2¼ teaspoons (7 grams) instant yeast

      2 teaspoons (6 grams) kosher salt

      1 teaspoon (2 grams) flaked sea salt

      In a stand mixer bowl, manually combine 1 cup (240 grams) of room temperature water, Basil Pesto, and 1 tablespoon (15 grams) of oil. Add the flour, yeast, and kosher salt. Using the paddle attachment, mix on low speed for 4 minutes and scrape the bowl's sides. Switch to the dough hook attachment and mix at medium-low speed until the dough separates from the bowl's sides and forms a smooth ball on the hook, approximately 2 to 3 minutes.

      Grease a large bowl and place the dough inside. Cover it and allow it to rise in a warm, draft-free area (75°F/24°C) for 1½ hours, folding the dough every 30 minutes. To fold, use damp or oiled hands to lift one side of the dough and fold it over the center. Repeat this four times around the bowl.

      Brush a 10-inch cast-iron skillet with 1 tablespoon (14 grams) of oil. Turn out the dough into the prepared skillet, using your fingertips to gently stretch the dough to fill the skillet completely. If the dough resists stretching, let it rest for 5 to 10 minutes and try again. Cover it and let it rise in a warm, draft-free space (75°F/24°C) for 30 minutes.

      Uncover the dough and use your fingertips to create dimples in the surface, pressing down to the pan without tearing the dough. Cover and allow it to rise again in a warm environment (75°F/24°C) for another 30 minutes. Preheat the oven to 450°F (230°C). Uncover the dough and dimple it again lightly. Drizzle with the remaining 1 tablespoon (14 grams) of oil and sprinkle with sea salt.

      Bake for 15 minutes, then lower the oven temperature to 425°F (220°C) and continue baking until golden brown and an instant-read thermometer inserted in the center reads 205°F (96°C), about an additional 10 minutes, covering with foil if it browns too much. Allow it to cool in the skillet for 10 minutes before removing it. Serve warm or let it cool completely on a wire rack. Accompany with Basil Pesto. Best enjoyed the same day.

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      Basil Pesto

      Yields about 1⅓ cups

      1/4 cup (36 grams) pine nuts

      4 cups (960 grams) water

      4 cups (90 grams) fresh basil leaves

      1 teaspoon (3 grams) finely grated lemon zest

      2 tablespoons (30 grams) fresh lemon juice

      1 clove (3 grams) minced garlic

      1/2 cup (50 grams) grated Parmigiano Reggiano cheese

      1/2 cup (110 grams) extra-virgin olive oil

      1/2 teaspoon (1.5 grams) kosher salt

      1/2 teaspoon (1 gram) ground black pepper

      In a 10-inch cast-iron skillet, spread the pine nuts in a single layer. Cook over medium-low heat until fragrant and golden, about 3 to 5 minutes. Transfer to a bowl and let cool, then clean the skillet.

      Fill a large bowl with ice water. In the same skillet, bring 4 cups (960 grams) of water to a boil over medium-high heat. If necessary, work in batches to add the basil, cooking and stirring occasionally until it turns vibrant green and wilts, about 30 seconds to 1 minute. Remove the basil with a slotted spoon and transfer it immediately to the ice water bath to stop cooking. Let it sit for 3 to 5 minutes, then drain thoroughly.

      In a food processor, pulse the pine nuts, lemon zest and juice, and garlic until coarsely ground. Add the cheese, oil, salt, and pepper; pulse until well blended.