Pesto Focaccia Bread

By Rachel // June 9, 2014 // 34 comments // Share

Homemade focaccia bread topped off with a flavorful basil-pesto sauce. A perfect addition to any dinner plans!

I was pretty sad when my basil plants had reached their final days. I knew it would happen eventually. But after enjoying fresh basil all winter, it was hard to give it up. I should have just grown some in a garden outside or in a pot, because it’s the right season. But I couldn’t. I’m lazy like that I guess.

I keep wanting to have a real garden. I’ve talked about it before, my big dreams and visions and ideas. I even have a Pinterest board dedicated to gardening ideas. But it’s just dreams so far.

So, I bought another basil seed kit for my AeroGarden. I’m obsessed with it. So easy to use. And that means, lots more delicious basil recipes coming your way. Well, once the plants are big enough. They’re still teeny baby plants at the moment. Super cute. Yup, plants can be cute.

I knew what I wanted to do with my final basil harvest. More carbs.

Obviously!

Because pesto goes amazing with carbs… bread, pizza, pasta, you name it. Seriously, try it.

A fresh batch of super flavorful basil pesto sauce, slathered on tender homemade focaccia bread. It doesn’t get much better than that! We couldn’t get enough of this pesto focaccia bread. I may have even packed some in my oldest daughter’s school lunch as a surprise! She loved it!

Add this to your dinner plans or whip up a batch for your next gathering.

Print Recipe

Pesto Focaccia Bread

Homemade focaccia bread topped off with a flavorful basil-pesto sauce. A perfect addition to any dinner plans!

Prep Time45 mins

Cook Time25 mins

Total Time1 hr 10 mins

Course: Bread

Cuisine: American

Servings: 12 plus

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

Instructions

• 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 13x9-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 (see note below).
• Bake for 25-30 minutes. Allow bread to cool before slicing. Store in an airtight container for up to several days.

Notes

Recipe serves roughly 12-16, yields 1: 13x9-inch loaf

*All purpose flour may be used in place of the white whole wheat flour

**Rapid rise or instant yeast must be used, not active dry yeast.

***Freeze any remaining pesto sauce in ice cube trays for future use, or store chilled and use within one week.

An original recipe from Baked by Rachel

More recipes to try:
Braided pesto bread
Pesto chicken lasagna rolls
Bacon-basil pesto and chicken pizza
Chicken enchilada pizza
Soft Italian bread
Chicken parm meatballs
Chicken schnitzel
Spicy barbecue chicken salad

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