Olive, Sun-Dried Tomato and Pesto Focaccia
Instructions Olives, sliced red onions, sun-dried tomatoes and dollops of pesto give this dimpled bread an irresistibly Italian flavor. 1. In a large bowl, mix
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Cooking tools:
- Baking pan
- Pastry brush
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 cup warm water (around 115F)
- 1 package Anthony’s Goods Active Dry Yeast
- ½ tsp Anthony’s Goods Cane Sugar
- 2 ½ cups all-purpose flour, divided
- ¼ cup olive oil + 2 tbsp, divided
- 1 tsp salt
- ¼ red onion, sliced
- ⅓ cup sliced sun-dried tomatoes, packed in oil
- ½ cup Kalamata olives, pitted and cut in half
- ½ cup pesto, for topping and dipping
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