POV: you turn your apartment into an Italian bakery 🌿✨

Golden, fluffy focaccia topped with pesto and toasted pine nuts — crisp on the outside, soft on the inside, and pure Italian comfort in every bite. Made from scratch, baked until beautifully golden, then finished with fragrant pesto and crunchy toasted pine nuts. Simple, cozy, and so worth it. @cookergirl. FOR THE DOUGH (10×14-inch pan) 3⅓ cups bread flour (400 g) 1 cup + 3 tablespoons lukewarm water (280 g), plus 1½ tablespoons to dissolve the salt 2¾ teaspoons fresh yeast (9 g) or 1 teaspoon dry yeast (3 g) 2 teaspoons salt (12 g) 1½ tablespoons extra virgin olive oil (20 g) Semolina or cornmeal, as needed TOPPINGS 3⅔ tablespoons extra virgin olive oil (50 g) 2 tablespoons water (30 g) Salt, to taste Pesto and toasted pine nuts, for topping METHOD In a bowl, mix the flour, yeast, and water until all the flour is absorbed. Cover and let rest for 15 minutes. Add the salt dissolved in the extra water, mix well, and rest for another 15 minutes. Add the oil, work it into the dough, and rest for 15 minutes more. Do 3 rounds of folds, resting 40 minutes between each round. Then transfer the dough to a well-oiled pan dusted with semolina or cornmeal. Cover and let rise for about 1½ hours, until doubled. Preheat the oven to 425°F (220°C). Meanwhile, blend the oil, water, and salt for the brine. Gently stretch the dough to the edges of the pan, dimple the surface with your fingertips, pour over the brine, and bake for 25–30 minutes, until golden. Finish with basil pesto and toasted pine nuts, then serve. #focaccia #homemadebread #italianfood #bakinglove #breadmaking #foodie #pesto #homecooking