PESTO FOCACCIA BREAD
This bread recipe is a wonderful addition to soups and pasta! My favorite soup to pair it with is my copycat Zuppa Toscana! The pesto can be omitted to give the bread a more simple Parmesan flavor.
Provided by Rachel Vanetti
Categories Savory Breads
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Coat 9x13 pan with cooking spray.
- 2. In a large bowl, whisk together flour, yeast, sugar and salt.
- 3. In a glass cup, combine water and 2 tablespoons of butter. Microwave in 15 second bursts until warm but not hot!.
- 4. Add butter mix to dry ingredients and stir. Spread into your greased baking pan.
- 5. Cover pan with towel and let rise until doubled. About 30 minutes or so.
- 6. Using an oiled finger or wooden spoon handle, poke holes in dough about an inch apart, not quite to the bottom.
- 7. Drizzle the dough with the remaining 1 tablespoon of olive oil, spread pesto on (optional) and sprinkle with parmesan.
- 8. Let rise, uncovered for an additional 15 minutes. Preheat oven to 375 degrees.
- 9. Bake 25 to 20 minutes and let cool slightly. It is delicious warm!!
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