Serving Details
- Yields: 1 large loaf
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
Recipe Description
A flavorful and easy-to-make focaccia topped with a vibrant pesto and creamy mozzarella. Perfect for a weeknight dinner or a weekend brunch.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon olive oil, plus more for greasing
- 1 cup warm water
For the Topping:
- 1/2 cup pesto
- 1 cup shredded mozzarella cheese
- Dried herbs (such as rosemary, thyme, or oregano)
- Flaky sea salt
- Extra virgin olive oil
Instructions
- In a large bowl, combine flour, yeast, and salt.
- Add olive oil and warm water. Mix until a dough forms.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat oven to 220°C (425°F).
- Punch down the dough and transfer it to a greased baking sheet. Stretch and shape the dough to fit the pan.
- Dimple the dough with your fingertips.
- Drizzle with olive oil and sprinkle with dried herbs and flaky sea salt.
- Bake for 15-20 minutes, or until golden brown.
- Remove from the oven and top with pesto and mozzarella cheese.
- Return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving.
Tips
- For a crispier crust, bake the focaccia on a preheated baking stone.
- Experiment with different toppings, such as sun-dried tomatoes, olives, or roasted vegetables.
- To store leftovers, wrap the focaccia tightly in plastic wrap or aluminum foil.
Nutritional Information (Approximate per slice):
- Calories: 250
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 300mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 1g
- Protein: 7g
