Monday, April 28, 2014

Sun-Dried Tomato Pesto Focaccia

It was one of those days that I just needed some fresh bakery in the house but had no desire for sugar. I feel like I go on highs and lows with bread. I make it all the time for two weeks straight, make vows to only have homemade bread and then I’m at the grocery store and I just want a nice baguette and I don’t make another loaf for 2 months! I’m at a low. It’s been awhile since I made bread so I was really craving some.

I broke open my trusty 'Breaking Bread with Father Dominic' recipe book. If you’re ever looking for a bread cookbook, this priest knows his bread!  I used his Tomato Basil Focaccia recipe as a guide but didn’t want (or have) tomato juice or fresh basil so I made some adjustments. It worked out to my benefit. The loaf was gone by the next morning. Hmmm … maybe that’s not to my benefit!

Sun-Dried Tomato Pesto Focaccia
I didn't get a picture of the whole bread ... The kids dove in right when it came out of the oven!
Sun-dried Tomato Pesto Focaccia
Makes 1 loaf

Dough Ingredients
2 c AP flour
1/2 c almond meal
1 c water
1 1/2 t quick start yeast
2 T sun-dried tomatoes in oil
1 T oil
1 t salt
1 oz pesto

1 T olive oil
1 T italian seasoning or 1/4 fresh herbs
1 T parmesan cheese (optional)

Add dough ingredients to bread machine pan in order the manufacturer suggests. Select the dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. Form dough into a 12 inch round. Place on ungreased pizza stone … use a baking sheet if you don’t have one. Also, if you don’t have a pizza stone, get one!

Brush 1 T olive oil on top of the loaf. Let rise, uncovered for about 30 minutes or until almost doubled in size. Poke dough randomly making little dimples. Top the dough with herbs and sprinkle with a little salt.

Preheat oven 400ยบ.

Bake for 20 minutes or until done. 

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