Focaccia de ajo con parmesano y pesto

Ingredientes

• 1 3/4 cups warm water (100°F to 110°F (38°C to 43°C))
• 2 1/4 teaspoons active dry yeast
• 2 teaspoons sugar
• 5 cups all-purpose flour (plus additional for kneading)
• 1 tablespoon kosher salt
• 1/2 cup extra-virgin olive oil (plus more for the bowl)
• 1/2 cup olive oil
• 1 garlic clove (smashed)
• 3 tablespoons pesto
• 2 tablespoons fresh thyme leaves
• 1 teaspoon flaky sea salt
• 1/4 cup finely grated Parmesan cheese

Preparación

1. 1

   In a small saucepan, heat ½ cup olive oil over low heat. Add smashed garlic clove and pesto. Let it gently simmer (don’t let the garlic brown) for 5–10 minutes. Remove from heat and let steep until slightly cooled. Strain and set aside.

2. 2

   Stir the warm water, yeast (2¼ tsp / 7 g), and sugar together in a small bowl. Let sit in a warm spot for about 15 minutes, until foamy.

3. 3

   In the bowl of a mixer fitted with a dough hook, combine the flour, salt, olive oil, and the yeast mixture on low speed. Once the dough has come together, continue kneading for 5 to 6 minutes on medium speed until it’s smooth and soft. If it’s very sticky and not clearing the bowl, add flour 1 tablespoon at a time.

4. 4

   Grease a bowl with 1–2 teaspoons olive oil. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

5. 5

   Generously oil a 9×13-inch rimmed sheet pan or quarter sheet pan with the garlic-infused oil. Spread the dough into the pan, using your fingers to gently stretch it. Let it rest for 20–30 minutes.

6. 6

   Preheat oven to 425°F (220°C).

7. 7

   Dimple the dough all over with your fingertips. Drizzle with more garlic-infused oil, then sprinkle with thyme and flaky salt.

8. 8

   Bake for 10–12 minutes then carefully remove the pan from the oven. Sprinkle the Parmesan cheese evenly over the top. Return the focaccia to the oven and continue baking for another 10–13 minutes, or until the crust is golden and the cheese is lightly crisped.

9. 9

   Remove from the oven and allow to cool slightly, slice, and serve warm. The crust will be infused with garlicky flavor, and the thyme brings a fresh, earthy finish.