Garden Art Focaccia | Recipes | Roland Foods

Ingredients

• Roland® Basil Pesto
• Roland® Whole Kalamata Olives
• 6 tablespoons Roland® Olive Oil , divided
• 4 cups all-purpose flour or bread flour
• 2 teaspoons kosher salt
• 2 teaspoons active dry yeast
• 2 cups water
• Bell peppers
• Herbs
• Combine the warm water, yeast, and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes
• Add flour, salt, and mix with a spatula until a shaggy dough forms and no dry streaks remain
• Pour 4 tablespoons extra-virgin olive oil into a big bowl. Transfer dough to bowl and turn to coat in oil. Cover with plastic wrap and chill until dough is doubled in size (overnight)
• Preheat the oven to 425 degrees F
• When the dough has finished rising, poke very shallow holes into its surface with your fingers, at even intervals. Drizzle the remaining tablespoon of olive oil over the top and add basil pesto
• Decorate the top any way you like with veggies, herbs, and whole kalamata olives
• Bake in the oven at 425F for 20-25 minutes or until the focaccia bread is nice and golden
• Serve with more basil pesto if preferred