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