No Knead Pesto Focaccia🌿 Recipe in the Description

Made this 80% hydrated focaccia flavoured with pesto and basil leaves. Bread making for me is purely therapeutic and baking focaccia is one of my favourite job. I can literally make it every day for 156373 years and still be a happy kid☺️
You can decorate it with whatever toppings you like or can do to focaccia art. You dont have to knead it for like 15-20 minutes and wait for the gluten window. All you have to do is throw all the ingredients in a bowl, make a shabby dough, do some foldings, proof it and bake it. Make sure to manage the time well.
Ingredients
315 ml water
1 tsp instant yeast
10 gms salt
1/2 tsp honey
375 gms flour
Toppings
Pesto
Basil leaves
Method
1. In a large mixing bowl, combine warm water, yeast, olive oil and salt.
2. Add the flour to the yeast mixture and stir everything together with a spatula until you have a sticky, shaggy dough.
3. Cover the bowl with plastic wrap or a damp kitchen towel. After 15 minutes, dip your fingers in oil and do your first stretch and fold to develop the gluten. Cover the bowl again for 15 minutes and then do the second stretch and fold. Cover the bowl and leave it to proof for 1.5 hours.
4. Prepare a 6 inch square pan with a parchment paper and 3 tablespoons of olive oil. After 1.5 hours release the dough carefully and transfer it into the pan. Dampen your fingers and fold all the opposite sides together and flip the dough. Cover it with a tray or a cloth and keep it for next 1.5 hours.
5. Then drizzle some more olive oil, dimple the dough and use your favourite toppings on it. I have used pesto and basil leaves. Bake it for 15 minutes at 220 degrees celsius. Cool it on the rack and enjoy!
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