Pesto-topped focaccia — what could be better?
I love fresh bread, but I also love easy meals that come together in a jiffy. When I was given a jar of fancy pesto recently, I knew I had to put it to good use, and I did; I made Pesto Focaccia! So, so easy, and so, so good, whether fresh out of the oven with dinner, or heated up in the microwave for lunch the next day.
Why is this such an easy focaccia to make? Because I use my Easiest-Pizza-Dough-In-The-History-Of-Ever as the base! Some dough, some pesto, some salt…et voila, fresh focaccia for dinner! You could make this from start to finish in 45 minutes, and that includes the baking!
Seriously, it’s that easy. Let’s get to making some!
SUPER-EASY PESTO FOCACCIA
- 2 1/4 tsp (1 pkg) quick active dry yeast
- 1 c warm water
- 2 1/2 c. flour
- 2 tbsp. olive oil (or vegetable oil is fine too)
- 1 tsp. sugar
- 1 tsp. salt
- 4 tbsp. pesto
- large grain salt (if you have it)
Dissolve yeast in warm water. Add rest of ingredients, except for pesto and large grain salt. Mix it up in a mixer (or hand mix. I’ve done both). Let sit for 10 minutes. Flatten it onto an oiled cookie sheet, and let it rest for another 10 minutes. Spread the pesto over the surface, and press your fingertips into the surface all over for that class focaccia look. Sprinkle the large grain salt on the top. Bake in a 425 degree oven until the crust is puffy and golden. Serve, and enjoy!
Oh, and I did mention in the title that I have 50 lbs of flour in my kitchen. Much to the chagrin of my DH, I must say. He’s not fond of opening the fridge and being faced with containers of flour, and then opening the freezer and being faced with the same. He wanted to order out the other day; I said, we have plenty of food in the fridge! He said, we have plenty of flour! (Incidentally, we didn’t order out. I just made this easy pesto focaccia and served it with some soup!)
But why so much flour? Because a few weeks ago there was a great deal on flour so I bought a large bag, only to find out when I got home that it was bread flour. Now, bread flour is very different from all-purpose flour, in that it in higher in gluten, and gluten content affects your baking. You can bake bread with all-purpose flour, but I don’t recommend making cupcakes with bread flour. Anyway, so I had all this bread flour, but I needed all-purpose. So I bought a bag of all-purpose flour. And then today I came across a suuuper good deal on all-purpose flour, and I just couldn’t resist…so I bought another 25 lbs. Poor DH. The look on his face when I walked in the door with a 25 lb bag of flour and not much else!
But why do I keep flour in the fridge and freezer? That, dear reader, is a story for another day!
Next Post: I’m thinking Pesto Swirl Bread. Or…maybe veggies. Mmm…veggies. I do love them!
Linking Up at Meal Plan Monday, and Happiness is Homemade! As well as at Full Plate Thursday! And…at Foodie Friday!
Margaret, here another funny “too much” story. Last summer, I sent my husband out to Cash and Carry for 25 lbs of white sugar. I often buy large amounts to make jam, use for canning, etc. Well, all he saw was “C and H” on the label and the word “sugar” on the label, and being in a hurry, grabbed it and went. The word he did not see was “powdered!” So, yes, I have 25 lbs of powdered sugar right now. I think I’ve used about 2-3 lbs of it since last summer! I put it in ziplock bags, then sealed those in tins. Hopefully, it doesn’t draw moisture.
Then, to make it up to me…..he went out and bought 50 lbs sugar:). Silly guy, but he sure understands how much cheaper it is to buy in bulk.
Oooh, so much sugar! What a sweet man! (See what I did there? Tee hee hee!) I think you could use powdered sugar somewhat interchangeably with regular sugar, when baking or jam-making. Depending on the baked good, it might not affect the texture. One of my principles of substitution is that like-replaces-like. I’ve successfully replaced regular sugar with pearl sugar when jam-making; I don’t see why icing sugar would be that much different. Of course, I use jam almost only as a yoghurt stir-in, so texture isn’t much of an issue for me. Best of luck using up all. that. sugar!
Way to go on a good deal! I often do the same thing when I run across something marked-down low. It ends up saving so much money in the long run. I once ran across dried pinto beans on clearance at a store going out of business and bought enough to fill up the trunk of my car. They were practically giving them away. My husband had a heart attack when I walked in the door. I slowly froze them (to kill bugs), a few bags at a time, then rebagged them in mylar bags.
They are stored in a dark corner of the basement. I still have some of those beans! They taste fine but it does take longer to cook them.
When money gets tight, I always cook a big pot of pinto beans and feel frugal. It also gives me a sense of security to know we will have food if something ever happens.
I wonder how much money it has saved me over the years? No way to know, but it does add up. I suppose the peace of mind has been the best thing for me.
Jeannie @ GetMetoTheCountry.Blogspot.com
Beannnnns! So versatile and full of protein! I really need to eat more beans. I’ve been trying to add different bean types to my pantry — any experience with mung beans? I’ve sprouted lentils but want to sprout mung beans too. (And a trunkful of pinto beans? That’s dedication to pantry preparation!)
I CAN SEND YOU SOME PINTO BEANS!!!!!!!!!
I have sprouted and eaten mung beans. They were fine but a bit pricey. It could be the area where I am located, deep south, USA where everyone wants (pinto or white) beans and cornbread. Mung beans are considered a specialty.
I love sprouted beans but seem to forget to take them out of the dark cabinet and rinse them. Just this evening I put some black field peas I grew LAST YEAR into a jar to sprout. This will be the first time to try sprouting them. They are in a different spot so maybe I will see them and remember to add water.
It has been years since I sprouted lentils. I need to do it again. This winter I am trying to eat at least one serving every day of some type of bean.
I grew beans this past summer just for sprouting but haven’t done it yet. Why am I always so far behind on everything?
Beans really are so versatile, aren’t they? I need to eat more beans. And I love that you grow your own beans, and then sprout them! So, so healthy! Re sprouting, I just keep mine on the kitchen counter in a large canning jar, and rinse them morning and night. And then end up having too many and bringing in the extras to work to pawn off, er…gift to my wonderful co-workers. 🙂
We will love your Pesto Focaccia, it looks awesome! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
Miz Helen