Homemade focaccia bread topped off with a flavorful basil-pesto sauce. A perfect addition to any dinner plans!
1Cwhite whole wheat flour*
2 1/2Call purpose flour
2 1/4tsprapid rise yeast**
1 1/2Cwarm water
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.
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