Pesto Focaccia Bread
Nothing beats the taste and smell of homemade bread and this freshly-baked Pesto Focaccia bread tastes just amazing. The freshness of homemade pesto adds flavor and takes this bread to a whole new level.
Prep Time 35 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings 10 SERVINGS
FOR THE BASE - BREAD
- 2 cups All purpose flour
- 3 tablespoons + 2 teaspoon Milk powder
- 2.25 teaspoon Rapid rise Yeast or Instant yeast
- 1.5 teaspoon Salt
- 2 tablespoons Olive oil
- 1 tablespoon Sugar
- 3/4 cup + 1 tablespoon Lukewarm water
- 3/4 cup Homemade Pesto
PARSLEY PESTO OR BASIL PESTO - MAKES 1 CUP
- 3 cups Fresh Parsley or Fresh Basil leaves
- 3/4 cup Oil
- 1/2 cup Pinenuts
- 2/3 cup Shredded Parmesan cheese
- 3 cloves of Garlic
- 1 teaspoon Freshly grounded Black peppercorns
- 1 teaspoon Lemon Juice
- Salt to taste
Combine everything in a big bowl. Pour lukewarm water into the dry ingredients and knead a soft pliable dough.
If the dough is sticky add in an extra 1 tablespoon flour while it is mixing. Cover the bowl with a damp towel.
Grease a baking bowl and press the dough into that bowl.
Place it in a warm location and let it rise for 30-35 minutes, or until the dough has doubled in size.
Preheat oven @350 degree F. Use your fingers or the back of a spoon to poke deep indents all over the dough.
For pesto - combine all the ingredients listed under - 'Parsley pesto' in a food processor. Blend until smooth.
Evenly brush pesto all over the top surface of the dough.
Bake in a preheated oven (@350 degree F) for 18-20 minutes or until the crust is slightly golden in color.
Remove from the oven.
Drizzle with olive oil, slice, and serve warm.
Calories: 435kcal | Carbohydrates: 25g | Protein: 8g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 640mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g | Vitamin A: 830IU | Vitamin C: 1.8mg | Calcium: 149mg | Iron: 2mg