Sun-Dried Tomato Pesto Focaccia

The aroma of the sun-dried tomato, basil, and pine nuts is incredible in this wonderful bread!

Serves: 24Hands-on: 35 minutesTotal: 2 hours 25 minutesDifficulty: Medium

Serves: 24

Ingredients

  • 2¼ tsp. active dry yeast
  • 4½ cups all-purpose flour
  • 1½ tsp. salt
  • 4 Tbsp. extra-virgin olive oil, divided
  • 2 cups warm water (110°F–115°F)
  • 5 oil-packed sun-dried tomatoes, drained
  • ¼ cup fresh basil leaves
  • 2 Tbsp. pine nuts
  • 1 clove garlic, peeled
  • ½ tsp. lemon zest, minced

Directions

  • Combine yeast, 4¼ cups flour, and salt in a large bowl, stirring with a fork to mix well. Mix in 2 tablespoons olive oil and the warm water with your hands, adding water ¼ cup at a time until all the water is incorporated. Add the remaining ¼ cup flour as needed if dough is too sticky to knead. Scrape the dough out onto a floured surface and knead for 5–7 minutes, continuing to add flour as needed.
  • Return dough to bowl, cover with plastic wrap or a towel, and allow to rise until doubled in bulk, about 1 hour. Spread dough somewhat evenly in an oiled 9" × 13" baking pan. Cover with plastic wrap or a towel and allow to rise for another 30 minutes. Preheat oven to 425°F.
  • While oven preheats, prepare pesto by placing remaining 2 tablespoons olive oil, 3 sun-dried tomatoes, basil, pine nuts, and garlic in a blender. Purée, and then stir in lemon zest. Poke finger holes across the top of the dough, then spread evenly with pesto. Coarsely chop the remaining 2 sun-dried tomatoes and sprinkle over the top.
  • Bake 25–30 minutes or until the top is lightly browned. Serve warm with additional olive oil for dipping, if desired.

Recipe Information

Serves: 24

Ingredients

  • 2¼ tsp. active dry yeast
  • 4½ cups all-purpose flour
  • 1½ tsp. salt
  • 4 Tbsp. extra-virgin olive oil, divided
  • 2 cups warm water (110°F–115°F)
  • 5 oil-packed sun-dried tomatoes, drained
  • ¼ cup fresh basil leaves
  • 2 Tbsp. pine nuts
  • 1 clove garlic, peeled
  • ½ tsp. lemon zest, minced

Directions

  • Combine yeast, 4¼ cups flour, and salt in a large bowl, stirring with a fork to mix well. Mix in 2 tablespoons olive oil and the warm water with your hands, adding water ¼ cup at a time until all the water is incorporated. Add the remaining ¼ cup flour as needed if dough is too sticky to knead. Scrape the dough out onto a floured surface and knead for 5–7 minutes, continuing to add flour as needed.
  • Return dough to bowl, cover with plastic wrap or a towel, and allow to rise until doubled in bulk, about 1 hour. Spread dough somewhat evenly in an oiled 9" × 13" baking pan. Cover with plastic wrap or a towel and allow to rise for another 30 minutes. Preheat oven to 425°F.
  • While oven preheats, prepare pesto by placing remaining 2 tablespoons olive oil, 3 sun-dried tomatoes, basil, pine nuts, and garlic in a blender. Purée, and then stir in lemon zest. Poke finger holes across the top of the dough, then spread evenly with pesto. Coarsely chop the remaining 2 sun-dried tomatoes and sprinkle over the top.
  • Bake 25–30 minutes or until the top is lightly browned. Serve warm with additional olive oil for dipping, if desired.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat3g
Saturated Fat0g
Cholesterol0mg
Sodium150mg
Total Carbohydrate18g
Dietary Fiber1g
Sugars0g
Protein3g