Recipe & Photos by Aubrey Johnson
Golden, chewy, and kissed with the smoky flavor of open-fire cooking, this pesto focaccia brings a rustic twist to a classic favorite. Fresh basil, garlic, and olive oil come together in a vibrant pesto that’s swirled into pillowy bread dough, then baked to perfection in a cast iron skillet over hot coals. It’s simple, hearty, and best enjoyed gathered around the table or the fire.
How to Make Pesto Focaccia
Servings: 10-12 | Prep Time: 2h 20m | Cook Time: 40m | Total Time: 3h
Homemade Pesto Ingredients
- 1 ½ cups fresh basil leaves
- ¼ cups pine nuts (or nut or seed of your choice)
- ¼ cup parmesan
- 2 garlic cloves
- Juice of ½ a lemon
- Salt & pepper
- ⅓ cup olive oil
Focaccia Ingredients
- ¾ teaspoon yeast
- 3 ½ cups (446g) bread flour
- ¾ tablespoon (10g) salt
- 1 ½ cups (375g) warm water (about 85°F)
- 1 cup (220g) Olive oil, divided in half
- Cherry tomatoes for topping
Materials
- Cowboy Fire Pit Grill
- Enamel Mixing Bowl
- Food Processor
- Cast Iron Skillet (With Lid)
- Fire Safe Gloves
- Tongs
- Coal Shovel
Instructions
- In a bowl, mix the water, yeast, and flour until just combined. Let rest for 20 minutes.
- Sprinkle the salt on top and mix with your hand or a wooden spoon for about 7 minutes.
- Drizzle ½ cup of the olive oil around the edges of the dough and use your hands to release the dough from the bowl, allowing the olive oil to coat the sides of the bowl. Cover and let ferment for about an hour and a half, giving a stretch & fold every 20 minutes (4 folds total)
- To stretch and fold, imagine the bowl as a square and lift one edge of the dough up and over on top of itself. Do this to all 4 “sides”.
- While waiting for the bread to ferment, make the pesto. (Simply blend all ingredients listed above, adjust to taste.) Place in a fridge or cooler until ready to use.
- Build a fire and let it burn down to coals
- After the 2 hours (and 4 folds), pour the other ½ cup of olive oil into a 12” cast iron skillet with a lid (if you don’t have a lid, you can use another 12” cast iron pan to act as a lid), and spread it around so it coats the bottom of the pan as well as the sides, pour the dough in the pan.
- While in the cast iron, allow the dough to proof in a warm area for about 30 minutes or until it has approximately doubled in size. (It should hold a dimple when pressing your finger into the dough.)
- Spread the pesto on top of the dough and dimple the entire dough with your fingers.
- Sprinkle with flaky sea salt and press in cherry tomatoes.
- Place the cast iron with the lid on top of the grate over the coals. Scoop some hot coals onto the skillet lid and place a few bigger coals around the edge of the pan.
- Bake for about 40 minutes or until the focaccia is cooked through and the crust is golden.
About
Aubrey Johnson is a pastry chef with over 16 years of experience, baking in places like Martha’s Vineyard, New York City, the Hamptons, and Maui. It was on Maui that she found her love for baking over an open fire. Drawn to the contrast between the control and precision of conventional baking and the unpredictability of a flame, Aubrey found inspiration in the challenge. She feels it pushes the boundaries of baking, and she thrives on the creativity and experimentation it requires.
