Mar 21, 2017

Focaccia & Pesto Buns

Focaccia & Pesto Buns

Remember the La Place tuna salad I did ‘a little’ while ago? Oh come on, it was like yesterday I posted it! Well, I made the focaccia buns to go with them and people have nagged me for the recipe ever since, so here they are!

These buns are so good. The bread is soft and fluffy, yet still dense enough to stand up to the tuna and all its flavourings, and well, there’s quite a few flavourings going on in that salad. Put them together and you have a killer sandwich.

I replaced the red oily substance La Place chooses to drown their buns in (they actually drip when you lift them up, I kid you not. It’s gross!) with a simple pesto verde, albeit a bit thinner than a regular one, which makes the bun not only pop aesthetically, but also smell and taste a heck of a lot better.

You gotta try this one! Perfect for lunch, potluck or picnic. Especially since the buns hold up really well and still have a great structure and flavour the day after you bake them.

Now, let’s make ‘em. It’s not hard at all, I promise.

 

Ingredients:

 

Focaccia Buns:

500gr all purpose flour
1 cup (250ml) milk (mine was 2%)
6.5 tbsp (100ml) water (luke warm)
7gr instant yeast
12 gr salt
15gr sugar
3 tbsp olive oil

Pesto Verde:

Large handful fresh basil leaves
2 oz (50gr) Parmesan, grated
1 tbsp pine nuts
1 garlic clove
1/3 cup (80ml) olive oil
salt & pepper

 

Directions:

Even though I generally work with cups, I personally use a scale for baking bread. The dough we’ll be working with is very wet, so you need to know exactly what goes into it, or it can easily go wrong. We don’t want to ruin your time and ingredients.
 

I use my immersion blender for this. Wash and dry a really big handful of fresh basil.
Focaccia & Pesto Buns

Add the oil, chopped up garlic and pine nuts.
Focaccia & Pesto Buns

Grate the Parmesan—you’ll want to get some of the good stuff for this.
Focaccia & Pesto Buns

Add the grated Parmesan, a good pinch of salt and pepper and blitz away.
Focaccia & Pesto Buns

Man, I love me some pesto. I could just eat this with a spoon and be perfectly happy.
Focaccia & Pesto Buns

 
But we’re not gonna eat pesto with a spoon, so let’s just do the bread.
 

Combine flour, sugar and yeast in a mixer bowl. Presuming you’ll be using a stand-mixer of course, otherwise you’re in for a rough ride with this kind of sticky dough.
Focaccia & Pesto Buns

Anyway, just mix it together.
Focaccia & Pesto Buns

Combine the milk (preferably room temp) with the water.
Focaccia & Pesto Buns

Pour the oil and milk into the flour and work it in.
Focaccia & Pesto Buns

Last but not least, add the salt.
Focaccia & Pesto Buns

Knead the dough until it’s a somewhat cohesive and still impossibly sticky dough. This will take roughly 12 to 13 minutes of kneading. Place the dough in a lightly oiled bowl, flip it over so that the oil covers all sides of the dough, and cover the bowl with plastic wrap.
Focaccia & Pesto Buns

Let the dough rise in a warm and draft-free place (I store it in my oven!) until it has doubled in size, this should take about 1 1/2 hours.
Focaccia & Pesto Buns

Generously flour your kitchen counter (or cutting board) and flour your hands. Gently dump the sticky dough on top of the flour. Now don’t flip it over, we only want flour on one side of the dough.
Focaccia & Pesto Buns

Divide the dough in 6 equal-sized pieces.Feel free to weigh them, I usually eyeball them.
Focaccia & Pesto Buns

Form six dough balls. Or get someone to do it for you.
Focaccia & Pesto Buns

Line a baking tray with paper, and give ‘em some room.
Focaccia & Pesto Buns

Flatten the balls, but do it gently. We want to keep the air in there.
Focaccia & Pesto Buns

Next up, my favorite part. Prepare to get dirty hands.
Focaccia & Pesto Buns

Oh sure, you could just use a spoon to spread the pesto, but why would you?! Push it in with your hands. It works so much better, and you need those dents in the bread anyway!
Focaccia & Pesto Buns

As soon as all the buns are done, cover them and give them another 30 minutes to rise. Gives you time to preheat your oven to 200Cº/400Fº.
 

Bake the buns for 12 to 13 minutes, until golden brown. Your oven is calibrated differently than mine, so start checking after 10 minutes, and don’t hesitate to give them some extra time if you feel they need it. Let them cool off.
Focaccia & Pesto Buns

We’re done. Now, that wasn’t so hard, was it?
Focaccia & Pesto Buns

Focaccia & Pesto Buns
Ingredients
    Focaccia Buns:
    500gr all purpose flour
    1 cup (250ml) milk (mine was 2%)
    6.5 tbsp (100ml) water (luke warm)
    7gr instant yeast
    12 gr salt
    15gr sugar
    3 tbsp olive oil

    Pesto Verde:
    Large handful fresh basil leaves
    2 oz (50gr) Parmesan, grated
    1 tbsp pine nuts
    1 garlic clove
    1/3 cup (80ml) olive oil
    salt & pepper

Directions
    Chop the garlic and grate the Parmesan. Combine it with the oil, fresh basil, garlic and a good pinch of salt and pepper and use a food processor or immersion blender to puree it.

    Combine flour, sugar and instant yeast. Pour in the oil, milk and water and mix it all in. Add the salt, and knead it in roughly 12 to 13 minutes into a cohesive yet still sticky dough. Place the dough in a lightly oiled bowl, flip it over so that the oil covers all sides of the dough, and cover the bowl with plastic wrap. Let it rise in a draft-free place until doubled in size, about 1 1/2 hours.

    Preheat your oven to 200Cº/400Fº. Generously flour your kitchen counter (or cutting board) and flour your hands. Gently dump the sticky dough on top of the flour. Now don’t flip it over, we only want flour on one side of the dough. Divide the dough in 6 pieces, form balls, flatten them with your hand, spoon about 1 tbsp of pesto on each bun and push it in with your hands making little dents as you go.

    Bake the buns for 12 to 13 minutes on a paper lined baking tray, until golden brown. Your oven is calibrated differently than mine, so start checking after 10 minutes, and don’t hesitate to give them some extra time if you feel they need it

Meal type: Sandwich, Lunch
Servings: 6
Copyright: © kayotickitchen.com

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    12 Comments »

    1. 1

      Great, you’re back again, and *what* a comeback!
      looks delicious, and pictures are stunning as always.

      Missed you.
      Love,
      J.

      Joseph on Mar 21, 2017 @ 2:41 pm Reply
    2. 2

      Oh, I remember that salad! It’s the same one I’ve been making at least once a week last summer. So I guess I’ll be making the bread to go with it as well from now on :)
      Do you know if it’s possible to freeze the dough (and if so at what point in the recipe) so I can have a batch waiting in case I feel a sudden urge for tuna?

      Joyce on Mar 22, 2017 @ 8:03 am Reply
      1. Yes, you can! But not sure if it’ll work for a sudden urge. I freeze it after the first rise! Just keep in mind that a second rise after a defrost can take a long time.

        Kay on Mar 22, 2017 @ 9:31 am Reply
    3. 3

      Thanks! In that case I’ll try it out before the sudden urges arise, so I know what to expect :)

      Joyce on Mar 22, 2017 @ 9:38 am Reply
    4. 4

      Happy Spring, Kay! I’m so glad you’re back. This looks delicious. Can’t wait to see what else you’re cooking up.

      Andrea on Mar 23, 2017 @ 1:33 am Reply
    5. 5

      Hi, Kay, what a pleasure to “hear” your voice again!

      Deb in Indiana on Mar 24, 2017 @ 2:46 am Reply
    6. 6

      You really welcome back. I m going to try the recipie to honor this. Thank you.

      Dilek on Mar 24, 2017 @ 10:34 am Reply
    7. 7

      I baked it and have to bake tomorrow too :))
      I ve used the pesto that I ve made last summer with walnut and it worked. Thanks again.

      Dilek on Mar 25, 2017 @ 6:26 pm Reply
    8. 8

      Thanks so much for the recipe. So glad to see your post. Missed them!

      Nina on Apr 4, 2017 @ 1:58 am Reply
    9. 9

      Wow, glad to see you back online :)
      Hope to see more of you

      Steven on Apr 4, 2017 @ 2:28 pm Reply
    10. 10

      great a new recipe ! your cooking is always a great inspiration for me, thank you!

      pat on May 11, 2017 @ 4:43 pm Reply
    11. 11

      Lovely, my kids will love this, you are awesome!

      Viktor on May 14, 2017 @ 9:49 pm Reply

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