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Home » Recipes » Sundried Tomato, Kalamata Olive and Basil Pesto Focaccia
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Sundried Tomato, Kalamata Olive and Basil Pesto Focaccia

This recipe comes from our 2012 Virtual Potluck with California Olive Ranch. This recipe was not tested by Bob's Red Mill. Whole Grain! *Indulgent* High Fiber, Lactose Free, Low Sugar, Organic, Soy Free, Vegetarian.

Focaccia

  • 1 tsp Sugar
  • 1 pkg (.25 oz) Active Dry Yeast
  • 1/3 cup Warm Water (110°F/45°C)
  • 2 cups Org. Hard White Wheat Flour
  • 2 Tbsp California Olive Ranch Arbequina Olive Oil
  • 1/4 tsp Salt

Pesto

  • 2 cups packed fresh Basil leaves
  • 2 cloves Garlic
  • 1/4 cup Pine Nuts
  • 2/3 cup California Olive Ranch Arbequina Olive Oil
  • Kosher Salt and freshly ground Black Pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese

Directions

Focaccia

Step 1

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

Step 2

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Step 3

Lightly oil a large bowl, place the dough in the bowl and turn to coat with olive oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Step 4

Preheat oven to 475 degrees F (245 degrees C).

Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet or stone. Brush the dough with olive oil and sprinkle generously with salt.

Step 5

Top focaccia with desired ingredients if any. ( sundried tomatoes, kalamata olives, pesto and parmesan)

Step 6

Bake focaccia in 425 degree preheated oven for 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes. I like it crispy!

Pesto

Combine all ingredients but oil in a food processor and pulse until coarsely chopped. Add in the oil and process until fully incorporated and smooth. Season with ground salt and pepper.
Sundried Tomato, Kalamata Olive and Basil Pesto Focaccia

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 65 minutes

Servings: 8

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Products Used in this Recipe

Flours & Meals
Org. Hard White Wheat Flour

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