Pistachio Focaccia
This Pistachio Focaccia is a delicious nutty, rich focaccia, naturally colored with pistachios, stuffed with melty chocolate and pistachio cream. The bubbly focaccia makes a great breakfast or brunch treat, or even a dessert. You can make this using sourdough or yeast.
Storage
Store leftovers in an airtight container up to 2 days, or in the refrigerator for up to 1 week.
You can freeze leftovers in a freezer safe zip-top bag for up to 3 months. Thaw overnight in the refrigerator the day before you plan to eat them.
FAQ
can i use active dry yeast in place of the instant yeast?
Yes, you may use active dry yeast in place of the instant yeast in a one to one ratio. Just make sure you add the active dry yeast to the warm water. Whisk to combine, then allow the mixture to sit for 5-10 minutes, or until the surface of the mixture is frothy in appearance and you can smell the yeast.
How do I make sourdough starter?
I have a super easy sourdough starter recipe here. It is a no discard sourdough starter recipe and is great for beginners and experts alike.
What if my dough doesn’t get super puffy? Focaccia bread is known for it’s big air pockets.
Both the sourdough recipe and the yeast recipe included in this recipe have a high hydration dough. This means that there is a lot of water in proportion to the flour. This high amount of water allows for the dough to get big, bubbly air pockets.
In terms of the dough rising, the temperature of your house can make a huge difference. I notice a big difference in my dough rising temperatures during the winter time versus the summer time. During the winter, my dough rises much slower. The cooler environment as well as the lower humidity create an environment that isn’t as ideal for the dough to rise as during the summer.
You may have to add additional time for rising during the cooler winter months. Dough is one of those baking recipes that just takes time to get used to. Once you bake a few focaccia recipes and understand how your dough should look, you’ll begin to understand when the dough is just right. With that being said, I have found that the overnight rise for the sourdough recipe has been plenty long enough, even during the cooler winter months.
Here are a few other sourdough recipes I think you will love
Here are a few other brunch recipes you may enjoy
- Almond Croissant Cinnamon Rolls
- Apple Cinnamon Rolls
- Jumbo Blueberry Muffins
- Banana Nut Muffins
- Peach Cinnamon Rolls
- Jumbo Cinnamon Rolls (like Cinnabon!)
Let me know what you thought!
If you make this Pistachio Focaccia, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
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Pistachio Focaccia
- Total Time: 3 hours 35 minutes
- Yield: 12 pieces 1x
Description
This Pistachio Focaccia is a delicious nutty, rich focaccia, naturally colored with pistachios, stuffed with melty chocolate and pistachio cream. The bubbly focaccia makes a great breakfast or brunch treat, or even a dessert. You can make this using sourdough or yeast.
Ingredients
- 2 ¼ teaspoons instant yeast (or ½ cup sourdough starter)
- 2 cups warm water, warmed to 110F
- 2 tablespoons pistachio cream (this helps naturally dye the focaccia and adds sweetness)
- ¾ cup pistachios, chopped, roasted, salted and shell removed
- 4 cups bread flour
- 4 ounces semi-sweet chocolate, chopped
Filling
- Pistachio Cream (store bought or homemade)
- 1 ¼ cups pistachios roasted, salted and shell removed
- 1 cup powdered sugar
- 3–4 tablespoons vegetable oil (or canola)
Topping
- Powdered sugar
- Chocolate, drizzled over top
Instructions
1. In a large bowl, add yeast (or sourdough starter), warm water, pistachio cream, bread flour and pistachios. Use a wooden spoon or Danish dough hook to stir the dough together until combined.
If making the yeast version, cover and allow to rise for 2 hours.
If making the sourdough version, cover and allow to rise for 8 hours or overnight.
2. Once the dough is done rising, add a generous amount of olive oil to a 9×13 inch pan, then pour dough out of bowl into the oiled pan. Gently stretch dough to mostly fit into the pan. Add half of the chopped semi-sweet chocolate on half of the dough. Pull the bottom half of the dough over top of the chocolate. Flip the dough so that the seam of the dough is facing one of the long sides of the pan. The dough will mostly fit in the pan. Cover and allow to rise in a warm place for 1 hour.
3. Preheat oven to 450F.
4. Once dough is done rising, add remaining 2 ounces of chopped semi-sweet chocolate over top of dough. Using oiled fingertips, deeply indent the dough all over with your fingertips. Bake in preheated oven for 20-25 minutes, or until deeply golden brown. If the surface of the bread is getting too dark, you can cover the bread with a piece of aluminum foil.
5. Allow the bread to fully cool.
6. While the bread cools add pistachio cream filling to a piping bag or zip top bag with one corner snipped off. If you are making your own pistachio cream, make the pistachio cream. Add pistachios to a food processor. Pulse/blend until pistachios are ground into coarse crumbs. Add sugar and 2 tablespoons oil until smooth and creamy. Add more oil, a little bit at a time, until your desired consistency is reached.
7. Use a butter knife to make holes in the dough. Pipe the pistachio cream into the holes. Dust the top of the bread with powdered sugar, then drizzle with chocolate.
8. Serve and enjoy!
- Prep Time: 15
- Rise Time: 3 hours
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
