Sundried Tomato & Feta Pesto Garlic Focaccia

Sundried Tomato & Feta Pesto Garlic Focaccia ingredients

• 1 tsp active dry yeast
• 1.5 cups warm water (105-115°F)
• 1 tsp granulated sugar
• 3 cups all-purpose flour
• 1 tsp salt
• 4 tbsp extra virgin olive oil
• 1/2 cup sun-dried tomatoes
• 4 oz feta cheese
• 1/4 cup fresh basil leaves
• 3 cloves garlic
• 1/4 tsp black pepper

How to make Sundried Tomato & Feta Pesto Garlic Focaccia

1. In a large bowl, combine 1.5 cups warm water, 1 teaspoon granulated sugar, and 1 teaspoon active dry yeast. Stir gently and let it sit for 5-10 minutes, until foamy, indicating the yeast is active.
2. Add 3 cups all-purpose flour and 1 teaspoon salt to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Drizzle in 2 tablespoons of extra virgin olive oil and mix until just incorporated.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook.
4. Lightly oil a clean bowl with olive oil, place the dough in the bowl, turning it to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. While the dough rises, prepare the topping. In a small bowl, combine 1/2 cup chopped sun-dried tomatoes, 4 oz crumbled feta cheese, 1/4 cup chopped fresh basil, 3 cloves minced garlic, and 1/4 teaspoon black pepper. Stir well.
6. Generously drizzle a 9x13 inch baking pan with 2 tablespoons of olive oil. Turn the risen dough out into the prepared pan and gently stretch it to fill the bottom, taking care not to deflate it too much.
7. Using your fingertips, gently dimple the surface of the dough all over, pressing down to create small indentations. Drizzle the top with a little more olive oil.
8. Evenly sprinkle the sun-dried tomato and feta topping over the dimpled focaccia dough. Cover the pan loosely with plastic wrap or a clean towel and let it rise again for 30-45 minutes, or until noticeably puffy.
9. Preheat your oven to 400°F (200°C) during the second proofing. Once risen, bake the focaccia for 25-30 minutes, or until the top is golden brown and the bread is cooked through.
10. Remove the focaccia from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice into squares or strips and serve warm or at room temperature.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.