Pesto and Olive Focaccia (Bread Machine)
photo by lil_miss_SBC
- Ready In:
- 2hrs
- Ingredients:
- 9
- Yields:
-
12 wedges
- Serves:
- 12
ingredients
- 3⁄4 cup water
- 1⁄4 cup olive oil
- 3 cups bread flour
- 1 teaspoon sugar
- 1 1⁄2 teaspoons savory
- 3⁄4 teaspoon salt
- 1 teaspoon active dry yeast
- 1⁄4 cup ripe olives (coarsely chopped)
- 1⁄4 cup pesto sauce
directions
- Select 1 1/2 pound loaf size.
- Add ingredients except pesto to machine according to manufacturer's directions.
- Select the dough cycle, when the cycle is complete, remove dough, punch down.
- Cover and allow to rest 10 minutes.
- Place dough on greased 11-12" pizza pan.
- Using the palms of your hands, pat dough into an even round just smaller than pan; using your fingertips, poke dough all over to dimple surface.
- Spread pesto over the dough.
- Cover loosely and let rise in a warm place 30 minutes; bake at 400°F for 25-30 minutes.
- Serve warm or cool, cut into wedges. Leftovers can be store in the freezer.
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Reviews
-
This bread came together nice and easy. I used my KitchenAid for mixing of the dough and let the bread rise for 45 min on the baking tray before placing in the oven. I reduced the oil to 2 tbsp, the amount of flour was spot on. I went with the olive oil / herb variation topping instead of the pesto. Made for ZWT 7 - by the Food.Commandoes
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This is a really wonderful bread! I used kalamata olives and homemade pesto. The olives gave it a wonderful color, almost like whole wheat bread. While it was baking, the whole house smelled like pesto, and I couldn't wait to try it. I think this would make a wonderful paninni sandwich, which I will have to try. Thanks for posting- this is a definite keeper!
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I don't know what happened, but this did not work out for me. I followed the recipe to the letter and I used fresh new yeast but the dough did not rise. I tried to serve it anyway but no one really ate it. Sorry to have to be negative. I didn't give a star rating because I'm assuming that the recipe does actually work since others have made it just fine and that something just went wrong
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This is quite good - however, I had just a little issue with the pesto overcooking - the bread part was so good, so perfect, but it could not have baked for a shorter period of time. It may be a function of the brand of pesto I used? It was quite brown and not as yummy as I had hoped. I am thinking next time to perhaps put the pesto on about halfway through the bake? However, the dough is just divine. I did use Italian seasoning mix instead of savory, because I had no savory. The dough is very very easy to work with, and I would use this dough as a base for any kind of focaccia.
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RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona