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The Chef Mavens Homemade Pesto Focaccia Bread Recipe

February 2, 2011
pesto foccacia with shallots

pesto foccacia with shallots

So with the winter upon us, and yet another snow-bound day stuck at home I have continued with baking up a storm in hopes to match the storm outside my windows in New York. I decided to take my pizza dough recipe and turn it into a wonderful pesto foccacia bread with a few shallots baked on top along with a few sprinkles of crushed red pepper to spice it up just a bit.

There are many variations of course that you can create the right focaccia just for you and some of those suggestions are listed below.

To make this delectable side bread, it’s easier that saying pizza pie!

The How To’s…

1) You can either make your own homemade pizza dough (which is what I did) or buy store bought pizza dough and then adding three tablespoons of pesto (link goes to my easy and affordable to make pesto recipe) into the dough using a mix master or by kneading it in with your hands.

2) While stretching the dough into a rectangle onto a oiled cookie sheet, preheat your oven to at least 400 degrees. The using your fingers – sort of ‘type’ on the bread creating little ‘valleys’ – the photo above shows some of those divets made by my fingers…

3) Add various toppings – as pictured I added a few sprinkles of crushed red pepper, freshly cracked pepper, course kosher salt and sliced shallots on top before placing the foccacia dough into the oven for baking. Then drizzle a little olive oil on the top – max two tablespoons, you are not trying to drown the dough.

4) Once your particular toppings are on – place into a preheated oven at 400 degrees and let bake for roughly 20 minutes. Dough should be nicely lightly browned. Let cool slightly – then either slice into strips or tear off pieces and serve up with your favorite salad or pasta dish.

I tore off a few pieces and dipped them into hazelnut oil – oh deviously delicious!

Other delicious and possible topping combinations: don’t forget to drizzle a little olive oil prior to baking…

1) chopped sun-dried tomatoes, fresh rosemary chopped and crumbled goat cheese

2) Chopped/sliced kalamata black olives, crumbled feta cheese and sliced shallots.

3) Simply plain with just adding salt & pepper on top.

Once finished, wonderfully browned – you can either cut it into strips or tear off pieces and serve it up with your salads. I took a little and dipped it in hazelnut oil – just incredibly yummy!

Let me know what combinations you have come up with, I’d love to hear about them!

chow ciao for now!

The Chef Maven

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