Pesto and Sundried Tomato Focaccia
This pesto and sundried tomato focaccia is full of flavor and has that signature squishy, slightly airy yet still dense texture.
Servings: 1 large loaf
Ingredients
- 2 cups warm water
- 1 tablespoon dry active yeast
- 2 teaspoons salt
- 4 cups flour
For the topping:
- 2 tablespoons olive oil
- 1/4 cup pesto
- 1/4 cup chopped sundried tomatoes
- 1/2 teaspoon salt
- 1 teaspoon pizza seasoning or dried Italian herbs
- 3 tablespoons parmesan cheese
Instructions
- In a large mixing bowl, add the warm water, dry active yeast, salt and flour and mix together until a loose dough forms.
- Use a dough hook if using a stand mixture and knead until the dough is soft and stretchy, about 4-5 minutes. If you aren't using a mixing hook then stir with a spoon then wet hands and knead until dough is elastic.
- Place dough into a large greased container (dough will rise) and cover with a greased plastic wrap sheet then place into the refrigerator for at least 2 hours.
- Once it is risen, place dough into a greased baking sheet, either a 9 x 13 dish for thicker bread or a cookie sheet.
- Let dough rise for an additional hour or until doubled or more in size.
- Drizzle a little olive oil over the break and rub hands with olive oil then press holes into the dough with your hands.
- Add pesto in dollops over the bread along with sundried tomatoes, salt, Italian seasoning and parmesan cheese.
- Preheat oven to 375 F. and bake for ~25 minutes for the 9 x 13 pan or for a thinner cookie sheet focaccia, preheat the oven to 400 F. and bake for ~15 minutes or until bread looks baked.
- Remove from oven, let cool and enjoy.