Pesto Garlic Rosemary Focaccia

Why this recipe?

This recipe was suggested because it combines classic focaccia bread with the flavors of pesto, garlic, and rosemary, creating a flavorful and aromatic bread that’s perfect for serving as a side dish, appetizer, or even as a snack.

The combination of pesto, garlic, and rosemary adds depth and complexity to the traditional focaccia, making it more savory and aromatic. Additionally, the coarse sea salt sprinkled on top adds a delightful crunch and enhances the overall flavor profile.

Overall, this recipe offers a delicious twist on the classic focaccia bread, making it a favorite for those who enjoy Mediterranean flavors and aromatic herbs.

Ingredients:

• 1 package (0.25 ounces) active dry yeast
• 1 cup warm water (110°F/45°C)
• 2 1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 cup prepared pesto sauce
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• Coarse sea salt, for sprinkling
• Extra olive oil, for drizzling

Instructions:

1. Proof the yeast: In a small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
2. Mix the dough: In a large mixing bowl, combine the flour, olive oil, salt, and the proofed yeast mixture. Mix until it forms a shaggy dough.
3. Knead the dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
4. First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
5. Preheat the oven: Preheat your oven to 400°F (200°C).
6. Prepare the baking pan: Grease a baking sheet or a rectangular baking dish generously with olive oil.
7. Shape the dough: Punch down the risen dough and transfer it to the prepared baking pan. Gently press and stretch the dough to fit the pan evenly.
8. Add toppings: Spread the pesto sauce evenly over the dough. Sprinkle minced garlic and chopped rosemary on top. Drizzle with extra olive oil and sprinkle with coarse sea salt.
9. Second rise: Let the dough rise for another 20-30 minutes in a warm place.
10. Bake: Once the dough has risen again, bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and cooked through.
11. Cool and serve: Allow the focaccia to cool slightly before slicing it into squares or wedges. Serve warm or at room temperature.

Frequently Asked Questions (FAQs):

Here are some frequently asked questions (FAQs) about making Pesto Garlic Rosemary Focaccia:

1. Can I use instant yeast instead of active dry yeast?
   • Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount, but you can skip the proofing step and mix the instant yeast directly with the dry ingredients.
2. Can I make the dough in advance?
   • Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to let it come to room temperature and rise before shaping and baking.
3. Can I freeze the focaccia?
   • Yes, you can freeze the baked focaccia. Once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It should keep well in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
4. How do I reheat leftover focaccia?
   • To reheat leftover focaccia, preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil and bake for about 10-15 minutes, or until warmed through. Alternatively, you can reheat individual slices in a toaster or toaster oven.
5. Can I customize the toppings?
   • Absolutely! Focaccia is versatile, and you can customize the toppings to your liking. Try adding different herbs, cheeses, olives, or even sun-dried tomatoes. Just keep in mind that some toppings may require adjustments to the baking time or temperature.
6. Is it necessary to let the dough rise twice?
   • While you can skip the second rise if you’re short on time, allowing the dough to rise twice helps develop flavor and texture, resulting in a lighter and more airy focaccia. It’s worth the extra time if you can manage it.
7. Can I make this recipe vegan?
   • Yes, you can make this recipe vegan by using a vegan pesto sauce and ensuring all ingredients, including the pesto, are plant-based. Additionally, brush the baking pan with olive oil instead of using butter or non-vegan oils.