Pistachio Focaccia

A sweet focaccia made from my same-day base, with crushed pistachios folded through the dough and a generous drizzle of warm pistachio cream and more crushed pistachios after baking. No overnight rise, just a few rounds of stretch and folds.

Prep Time 3 35

Cook Time 25

Total Time 4

Servings Slices

Calories 179kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Dough

2 cups water warm (40 to 43°C / 105 to 110°F), or lukewarm if you do not have a thermometer
2 teaspoon instant dry yeast
2 tablespoon sugar
3 cups flour high protein bread flour
1 teaspoon salt
3 tablespoon olive oil Extra olive oil, for greasing the pan, oiling your fingers, and brushing the baked focaccia
½ cup pistachios shelled, salted or unsalted

Topping

½ cup pistachio cream also sold as pistachio spread or pistachio butter, warmed
2 tablespoon pistachios crushed, reserved from above

INSTRUCTIONS

Add the pistachios to a stick blender and blitz until crushed into small pieces. Set aside 2 tablespoons for the topping and keep the rest for the dough.
Combine the warm water, instant dry yeast, and sugar in a large bowl. Cover with a plate or tea towel and let sit for a few minutes so the yeast can wake up.
Add the bread flour, salt, and olive oil. Mix with a Silicone Spatula or a Danish dough whisk until there are no dry patches of flour left. The dough will look wet and messy at this stage, which is normal.
Cover and rest for 25 minutes.
Perform the first set of stretch and folds. With wet hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat at least 4 times, working your way around the dough.
Cover and rest for 25 minutes.
Repeat the stretch and folds a second time. The dough should already feel a little stronger and more elastic.
Cover and rest for 25 minutes.
For the third set, scatter half of the crushed pistachios over the dough and do a few stretch and folds to work them in. Add the remaining crushed pistachios and finish the set until they are mixed through.
Cover and rest for 25 minutes.
Do a fourth and final set of stretch and folds to spread the pistachios evenly through the dough.
Cover and rest for 25 minutes.
Generously oil the pan with Olive Oil.
Transfer the dough to the pan, fold twice, turn and flip so the smooth side is on top, then gently stretch it out to the corners.
Cover and let rise for 1 hour 15 minutes, or until the dough looks visibly puffy.
Oil your fingertips and dimple the dough all over, pressing gently so you do not knock out all of the air.
Bake at 425°F / 220°C for 25 minutes, or until golden brown.
As soon as the focaccia comes out of the oven, brush the top with olive oil. Let it rest in the pan for 5-10 minutes, then lift it out onto a board.
Gently warm the pistachio cream until it pours, then drizzle it generously over the focaccia.
Scatter with the reserved 2 tablespoons of crushed pistachios. Slice with a serrated knife and serve warm.

NOTES

Wet your hands before each stretch and fold. This stops the dough sticking to your hands and makes it much easier to handle.
If your pan is not a good quality nonstick, line it with parchment paper before adding the oil and dough. Without it the focaccia will stick and be very difficult to remove from the pan.
The resting times between stretch and folds and the final rise time can vary depending on the temperature and weather in your kitchen. Use the times in this recipe as a rough guide only and let the dough be your guide. It should feel stronger and more elastic after each fold, and visibly puffy after the final rise.
Adding the pistachios in two batches during the third set of stretch and folds helps them spread through the dough evenly.
Salted or unsalted pistachios both work in this recipe.
Use a sweetened spreadable pistachio cream with a consistency similar to chocolate hazelnut spread. Some products labeled pistachio butter are just ground pistachios with no added sugar, which will give you a much less sweet topping.
Warm the pistachio cream gently. Some store-bought brands separate if they get too hot.
To make ahead, stretch the dough to fit the pan, cover it loosely with cling wrap, and refrigerate overnight, up to 24 hours. Take it out about 1 ½ hours before baking and keep it covered while it comes to room temperature and finishes rising, then dimple and bake as normal.

NUTRITION