Bread Basket Recipe

Activate yeast and make dough

In a large bowl, combine warm water (about 105–110°F / 40–43°C), sugar and yeast. Stir and let sit 5–7 minutes until foamy. Add 2 tablespoons olive oil, 2 cups of the flour and the fine sea salt. Stir until combined. Gradually add remaining flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms.

Knead

Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 4–5 minutes.

First rise

Lightly oil a large bowl with 1 teaspoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape and second rise

Oil a 9x13-inch (or similar) baking pan with 1 tablespoon olive oil. Transfer risen dough to the pan and gently press and stretch it to fit the pan, creating dimples with your fingertips. Drizzle remaining 1 tablespoon olive oil over the surface. Sprinkle fresh rosemary leaves and coarse/flaky salt evenly. Cover and let rise another 20–30 minutes until slightly puffy.

Bake

Preheat oven to 425°F (220°C). Bake focaccia 18–22 minutes until golden brown on top and bottom and an instant-read thermometer inserted in center reads about 200°F (93°C) or internal structure sounds hollow when tapped. Remove from oven and immediately brush with an additional 1 tablespoon olive oil if desired. Let cool slightly in pan for 10 minutes, then transfer to a cutting board and slice into pieces for serving.

Toast pine nuts

Place pine nuts in a small dry skillet over medium heat. Toast, stirring frequently, 2–4 minutes until fragrant and lightly golden. Watch carefully to avoid burning. Remove from heat and cool briefly.

Blend pesto

In a food processor, combine parsley, optional basil, cooled pine nuts, grated Parmesan, garlic, lemon juice, salt and pepper. Pulse to chop. With the processor running, slowly stream in 1/2 cup extra-virgin olive oil until the mixture forms a coarse-smooth paste. Stop and scrape down sides as needed. Taste and adjust salt, pepper or lemon juice.

Adjust texture

If pesto is too thick, add 1–2 tablespoons more olive oil or a tablespoon of warm water to reach a spreadable consistency. Transfer pesto to a serving bowl and stir in 1 teaspoon olive oil on top to keep glossy.

Arrange warm focaccia pieces in a basket or on a board. Serve parsley pesto in a small bowl alongside with 2 tablespoons olive oil for dipping and extra parsley leaves for garnish. Encourage guests to tear pieces of focaccia and dip or spread pesto. Leftover pesto can be stored in an airtight container refrigerated up to 5 days with a thin film of olive oil on top.