I will not go on and on explaining you why I love FOCACCIA bread so much, I just do. But I also love pest, especially on bread. Thats why I created this recipe with the perfect “combo“! Pesto & Sundried Tomatoes go very well together, don’t they?!
Thats why this is just one of the few recipes you can find here in my blog, please have a look at these too:
- Artichokes & Olives FOCACCIA Bread
- Cherry Tomatoe & Onion FOCACCIA Bread
- Olive Patè & Hazelnuts FOCACCIA Bread
Focaccia with pesto in something I cant resist to, and if you match it with sundried tomatoes … even better.
I’ve used a round cake tin for this recipe, because I believe it is the right shape for this type of Focaccia bread: sliced as a cake and kinda thick.
Let’s see what you need to do.
for a 20-23cm baking tin
- 75ml of warm water
- 2ts of sugar
- 7g of active yeast
- 250g of flour
- 25ml of olive oil
- 1 ts of salt
- 12-15 pieces of sundried tomatoes
- 4 tbs of pesto sauce
Please note: you might need more water if the dough is too weak.
Please note: you will need extra olive oil at the end
- Place the yeast into the warm water in a bowl. Let it rest for 5 minutes.
- In the bowl of your standing mixer stir in the flour, olive oil, salt.
- Then add the yeast and water mixture
- Work this dough for at least 5 minute, 10 minutes if you are kneading it by hand
- Grease a plastic bowl and place the dough in it, cover it with clingfilm and leave it to raise for 1h.
- Turn the raised dough onto a floured surface
- Roll it out a little, must be 1,5cm, and try to keep a round shape.
- Transfer the shaped/rolled out dough into the baking tin. (lined with parchment paper)
- Cover the tin with clingfilm and let it rest for 20/25 minutes.
- By using your fingertips, poke some holes into the focaccia bread.
- Pour some extra olive oil all over
- Top with pesto sauce and sliced sundriend tomatoes.
- Sprinkle some salt all over it
- Bake in a pre-heated over at 180° for 20 minutes.
A very Mediterranean Focaccia!