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Ingredients
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For the dough
- 400 g / 2 ½ cups bread flour
- 20 cl / ¾ cup pistachio oil + 1 dash virgin olive oil
- 48 g fresh yeast
- 60 cl / 2 ½ cups lukewarm water
- 1 tsp salt + 1 tsp coarse sea salt
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For the pistachio pesto
- 4 bouquets of basil
- 5 sprigs of mint
- 150 g / 1 ½ cups ground unsalted pistachios
- 100 g / 1 ¼ cups grated parmesan cheese
- 40 cl / 1 ¾ cups olive oil
- 3 peeled garlic cloves
- salt, freshly ground black pepper
1. Prepare the dough by crumbling the yeast into the lukewarm water. Let stand for 10 min, then add the pistachio oil and the salt.
2. Pour onto the flour and knead the dough until it is smooth and supple (for 10 min in an electric mixer or by hand for 20 min).
3. Separate the dough into three equal parts and shape into balls. Place them into a floured dish, cover with a clean tea towel and let rise for 30 min
4. Meanwhile, prepare the pesto. Mix together the basil and mint, pistachios, parmesan, olive oil and garlic. Add salt and pepper.
5. Punch down the dough. Roll out the three dough balls onto a floured work surface, shaping them into rectangles measuring around 30 cm (L) x 15 cm (W).
6. Brush the pesto onto the dough sheets, then roll them lengthwise to form long sausage-shaped rolls. Cut them in half lengthwise, thus obtaining six halves that reveal stripes of pesto. Braid them together two by two.
7. Grease the baker with the olive oil and lay down all three braids. Cover them with a cloth and let them rise for 1 hour. They will double in size.
8. Preheat the oven to 200°C / 400°F. Sprinkle the focaccia with olive oil and coarse sea salt.
9. Bake for 20 min or until the focaccia becomes nice and golden. After 15 min of baking, lower the temperature to 180°C / 360°F.
Enjoy the focaccia hot or at room temperature.
