Focaccia with Pesto and Vine Tomatoes
colin lee
over 1 year ago
This delicious focaccia recipe combines the flavors of pesto and vine tomatoes for a mouthwatering treat. The soft and chewy bread is topped with a generous amount of pesto sauce and juicy vine tomatoes, creating a perfect balance of flavors. Whether you're serving it as an appetizer or a main course, this focaccia is sure to impress your guests.
Cooking Time
1 hour 30 minutes
Serving Size
8 servings
Nutrition Per Serving
Cal
250
Protein
6g
Fat
15g
Sat Fat
3g
Carbs
25g
Chole
5mg
Fiber
2g
Sugar
2g
Sodium
400mg
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup pesto sauce
- 1 cup vine tomatoes, sliced
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and olive oil, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking sheet. Press the dough into a rectangle shape, about 1/2 inch thick.
- Spread the pesto sauce evenly over the dough, leaving a small border around the edges. Arrange the sliced vine tomatoes on top of the pesto sauce. Sprinkle the grated Parmesan cheese over the tomatoes.
- Bake the focaccia in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the focaccia from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
- Slice the focaccia into squares or wedges and serve warm. Enjoy!
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