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!