Pesto Focaccia Bread
Ingredients
Dough:
1 C white whole wheat flour
2 1/2 C all purpose flour
2 1/4 tsp rapid rise yeast
1 1/4 tsp salt
1 tsp granulated sugar
1 1/2 C warm water
5 Tbsp olive oil, divided
Pesto:
2 C fresh basil
2 cloves garlic
1/2 C Parmesan cheese
3-4 Tbsp olive oil
Directions
To the bowl of a stand mixer, with dough hook attachment in place, add flour, yeast, salt and sugar. With mixer running on low, slowly add warm water (heated to 115°F) and 3 Tbsp olive oil. Increase mixer speed, mixing until dough pulls away from the sides of the bowl.
Transfer dough to a lightly greased 13×9-inch pan. Press dough into all corners, cover and allow to rise for 30 minutes in a warm location.
Meanwhile, prepare pesto sauce. In a food processor, blend basil leaves with garlic cloves and cheese. Slowly add 3-4 Tbsp olive oil. Transfer to a small bowl, cover and set aside.
Preheat oven to 375°F.
Grease the round end of a wooden spoon and poke holes throughout dough. Drizzle with remaining olive oil. Spread pesto sauce over entire surface. Store any remaining pesto sauce for future use.
Bake for 25-30 minutes. Allow bread to cool before slicing. Store in an airtight container for up to several days.
