Name: Pesto Focaccina Recipe – Pasta.com
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 12
Cuisine: Italian
Ingredients: 4 cups Bread Flour; 1 tsp Active Dry Yeast; ¼ tsp Salt; 1 ½ cups Water (warm); ⅓ cup Olive Oil; 5 sprigs Rosemary; 2 tbsp Pesto Sauce; ½ tsp Red Pepper Flakes; 1 cup Cherry Tomatoes; ½ cup Mozzarella Cheese (fresh)

This pesto focaccina is topped with pesto, tomatoes, and mozzarella. You will love its crispy crust and soft interior; you could easily eat all of it in one sitting. This pesto focaccina is the perfect appetizer to serve with pasta, soups, salads, and antipasti.

Pesto Focaccina Recipe

A luxurious Pesto Focaccina recipe which pairs fresh dough with a decadent pesto and tomato topping.

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Prep Time 2 hrs

Cook Time 20 mins

Total Time 2 hrs 20 mins

Course Appetizer

Cuisine Italian

Servings

Calories 233 kcal

Ingredients

4 cups Bread Flour
1 tsp Active Dry Yeast
¼ tsp Salt
1 ½ cups Water, warm
⅓ cup Olive Oil
5 sprigs Rosemary
2 tbsp Pesto Sauce
½ tsp Red Pepper Flakes
1 cup Cherry Tomatoes
½ cup Mozzarella Cheese, fresh

Instructions

Add the bread flour, active dry yeast, and salt in a mixing bowl, then stir to combine.
Create a well in the middle of the flour mixture, then add the warm water and olive oil.
Gradually incorporate the flour into the liquid to form a soft dough.
Cover the dough with a light cloth and allow it to proof for an hour.
Grease a baking dish with olive oil, then add the dough.
Stretch the dough so it fits the size of the dish.
Cover the dish with a cloth and allow the dough to proof for another 30 minutes.
Preheat an oven to 390 degrees Fahrenheit, then prepare the focaccina.
Use your fingers to create divots in the dough and top it with the rosemary sprigs, pesto, crushed red pepper, cherry tomatoes, and remaining olive oil.
Place the pesto focaccina in the oven and bake for 20 minutes.
Tear the fresh mozzarella and place it on top before serving.
Slice the pesto focaccina into bite-sized squares and enjoy.