Saturday Supper: Super Easy Pesto & Tomato Focaccia

We have a dozen basil plants producing like mad. A few weeks ago we made a ton of pesto. And then last week we made a ton more. We've got bags of pesto on reserve for when we run out of our bags of pesto. We use pesto instead of sauce on pizza, on pasta, on sandwiches and on cucumbers (which we also have coming out our ears). So the other night while staring at a pile of basil and a basket full of tomatoes, I had the idea to try making focaccia with Fleishchmann's pizza yeast, which doesn't require any rise time. Sounds super easy, right?
Super easy and super fast.

Pesto & Tomato Focaccia

1 3/4 - 2 1/2 c. flour
1 envelope Fleischmann's Pizza Yeast
2 t. sugar
3/4 t. salt
2/3 c. hot tap water (120 degrees)
3 T. olive oil
1 large tomato, chopped or 1-2 dozen grape tomatoes
1/4 c. pesto
1 large onion, chopped

1. With the paddle attachment on a stand mixer, stir together 1 cup of flour, yeast, sugar and salt

2. Add water and olive oil, mixing until well combined

3. Switch to the hook attachment and with mixer on low slowly add additional flour 1/2 cup at a time until the dough forms a ball that is slightly sticky

4. Increase mixer speed to medium and allow hook to knead the dough until an elastic ball forms, adding more flour if needed, about 5 minutes

5. Spray and 8x8 pan with non-stick spray or coat lightly with olive oil

6. Turn dough into pan and stretch to cover as much of the bottom of the pan as possible

7. Spread dough with pesto

8. Cover with tomatoes and onions and press gently into the dough

9. Bake at 350 degrees for 15-20 minutes until golden and cooked through in the center

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1 comment:

  1. Yum! Sounds great! Too bad I would be the only taker in my household. Still, I'll be pinning it!


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