Lemon Pesto Focaccia

Lemon Pesto Focaccia combines lemon pepper pesto and a zippy garlic oil baked right into the bread....no need to dip into a flavored oil. It's one of the easiest breads to make with the pesto and zippy garlic oil made ahead of time.

This bread is ideal to snack on, great as an accompaniment to a meal or soup and perfect for sandwiches when sliced.

Be sure to check out these recipes for more scrumptious breads: Stuffed Focaccia, Rye Raisin Bread with Bakery Style Flavor, Outback Steakhouse Bread, Homemade Pizza Dough, and The Story of No Knead Bread and Me.

Why Overnight Yeast Doughs

When working with yeast I overnight my finished dough in the fridge and often up to 3 days. This applies to both lean doughs and rich doughs. This allows for more flavor and equally important, the dough doesn't spring back when rolled out as it does if used immediately. The gluten has a chance to relax and makes it much easier to shape. The fact that the dough is cold also makes it much easier to work. It will take a bit longer to rise but an oven proofer takes care of that problem.

What is a Lean or rich dough

A lean dough is one that is basically water, flour, salt, and yeast. It can be milk or part milk, part water. But basically it doesn't have fat or very little in it.

A rich dough or enriched dough is just that. It can have butter, egg, sour cream, etc. that makes the dough richer. Sweet doughs are usually rich doughs. These often take more time to rise than leaner doughs.

How to Make an oven proofer

Professional bread makers use proofers that are nothing more than large enclosed, temperature, and humidity controlled rooms where their yeast products rise. They can control the time by adjusting the temps.

I have seen several versions of home proofers. But they are usually very small and expensive. There is no need to buy one as you have a proofer in your kitchen. I have used this technique forever and it works like a charm.

The Hot water method: Place a pan of very hot water on the bottom rung of your oven. Place the yeast product which is covered on a rung above it and close the door. Check the temperature after 20 to 30 minutes to make sure it doesn't exceed 75°F to 85°F, If it does, prop the door of the oven open with a wooden spoon or remove the water, close the door and let it rise.

The oven light method: This is the one I use all the time. While you are shaping the dough, turn the oven light on. Leave the light on and place the product on the middle rung of the oven. Monitor the oven after 30 minutes to regulate the temperature as above. If it gets too hot prop the door open.

One thing to watch: If the dough is a laminated dough such as croissants or a butter heavy dough such as brioche watch it so the butter does not melt and ooze out. Definitely keep the oven temperature around 70°F and no more than 75°F. If the temperature gets too hot, pull the product out until the oven cools and then put it back in or let it finish rising at room temperature since it will have a good start.

Step by Step instructions

Lemon Pepper Pesto

Step 1. Place all of the ingredients except the oil in the bowl of a processor. Step 2. Process until every thing is finely cut together. Step 3. Add the oil and process to blend in. Step 4. With a #100 disher/scoooper drop balls of pesto on a parchment line sheet pan. Freeze until hard and then transfer to a freezer proof container. I dropped mine with a #100 disher/scooper which is 2 teaspoons. If I need 2 tablespoons, I know that is 3 balls. See my Numbers and Sizes of Dishers/Scoopers for a list that includes all the sizes and how much is in each size.

Zippy Garlic Oil

Step 1a. Place the coarsely chopped garlic, lemon strips and hot pepper flakes in a small saucepan. Step 2a. Simmer over low heat until the garlic is light to medium brown. Remove from the heat. Step 3a. Strain the solids out. Step 4a. Only the clear oil should remain. Cool and refrigerate if not using immediately.

Lemon Pesto Focaccia

Step 1c. Add the bread flour and salt to a mixing bowl. Step 2c. Whisk them together. STep 3c. Combine the water, pesto and yeast. Whisk together to mix. Let sit for a couple of minutes Add it to the dry ingredients. Step 4c.

Step 5. After mixing the dough, but bowl should be clean before washing. Step 6. Place the dough into a container sprayed with a non-stick baking release. Step 7. Cover the dough by placing plastic wrap directly on top of the dough. Step 8. Cover the container with the lid and mark the time on it.

Step 9. Pour 2 tablespoons of zippy garlic oil in the bottom of a 9"x 9" baking dish. Step 10. Remove the lemon pepper focaccia from the fridge and very lightly flour the work surface. Place the dough in the dish and let it rise until it doubles. Step 11. When it has doubled, dimple the focaccia by pressing your fingers to the bottom of the dish. Step 12. Bake as directed. Immediately upon removing from the oven, brush with the remainder of the oil. Cool and turn out.

Make ahead, STorage and Freezing

The pesto and zippy garlic oil can be made a week ahead and stored, covered in the fridge. The pesto can be made and frozen up to a couple of months.

The dough can be made and held in the fridge for 3 days but it will get darker the longer it's in there. However, it should be refrigerated at least overnight for the flavor and to make it easier to shape.

The lemon pesto focaccia dough can be frozen after mixing. Thaw it in the fridge overnight and continue as it was just made.

It can also be frozen after baking for a month. Thaw it on a cooling rack and then wrap it in foil, leaving a vent hole in the top and refresh in a preheated 350°F oven for about 15 minutes.

While yeast doughs are generally best the day they are baked, this will hold several days, lightly covered.