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Roasted Garlic Sun-Dried Tomato Pesto Focaccia
Roasted Garlic Sun-Dried Tomato Pesto Focaccia - Tangy sun-dried tomatoes and nutty roasted garlic deliver MASSIVE flavors in this incredibly soft pesto focaccia! Making it overnight makes it SO easy to prepare.
Servings 9 servings
- 4 cups bread flour
- 1 teaspoon active dry yeast
- 3/4 cup room temperature water
- 1 tablespoon honey
- 2-1/2 teaspoons salt
- 1 tablespoon olive oil
- 1/2 cup prepared pesto
- 3 cloves roasted garlic, smashed
- 1-1/2 cups sun-dried tomatoes, thinly sliced
- 1/4 cup grated Asiago cheese
In a large bowl, combine flour and yeast . Drizzle in water and add honey and salt. Stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
The next day, preheat oven to 425F. Lightly grease a 9x13 baking sheet with 1 tablespoon olive oil. Punch risen dough down and gently gather into a smooth ball and pat into greased skillet. Cover skillet with plastic wrap and let rise 30 minutes.
Once dough has risen, gently spread with pesto and use your fingers to make little indentations all over top.
Bake focaccia at 425F 20 minutes, then sprinkle with roasted garlic, sun-dried tomatoes, and Asiago cheese. Roast an additional 10 minutes until a light golden brown. Cool focaccia 10 minutes before slicing into squares. Enjoy warm!
Serving: 1slice | Calories: 306kcal | Carbohydrates: 46.1g | Protein: 8.4g | Fat: 9.6g | Saturated Fat: 2.3g | Cholesterol: 6mg | Sodium: 741mg | Potassium: 121mg | Fiber: 1.9g | Sugar: 3.1g | Calcium: 58mg | Iron: 3mg