Pesto Focaccia

Name: Pesto Focaccia
Ingredients: 1 1⁄4 cups packed basil leaves; 1⁄4 cup olive oil; 1⁄4 cup finely grated parmesan; 2 tbsp. minced sun-dried tomatoes in oil; 2 tbsp. pine nuts; 1 clove garlic, finely chopped; Kosher salt; freshly ground black pepper; 1 tbsp. active dry yeast; 1⁄3 cup boiled, mashed potatoes; 1 tbsp. unsalted butter, melted; 1 tbsp. lager beer; 1 tbsp. kosher salt; 4 1⁄2 cups flour; 1 cup durum wheat flour; 12 kalamata olives, pitted and halved; 10 cherry tomatoes, halved; 1⁄2 small red onion, thinly sliced; 1⁄2 cup finely grated parmesan; 1⁄2 cup packed basil leaves

www.saveur.com

This version of Liguria's famed focaccia, topped with pesto, tomatoes, olives, and onions, comes to us from Biagio Settepani, chef and co-owner of Pasticceria Bruno in New York City.

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