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Ingredients
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Dough
Toppings
Pesto Trapanese
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center, then add the yeast mixture and olive oil.
- 3
Knead Dough
Mix until a dough forms. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Dough Assembly
- 5
Preheat Oven
Preheat your oven to 425°F (220°C).
- 6
Shape Focaccia
Once the dough has risen, punch it down and transfer it to a greased baking sheet. Use your fingers to spread and shape the dough into a rectangular or round shape, about 1 inch thick.
- 7
Add Toppings
Press the sliced Kalamata olives and chopped rosemary evenly into the dough surface. Sprinkle sea salt on top.
- 8
Second Rise
Cover the dough and let it rise again for about 20-30 minutes.
- 9
Bake
Bake the focaccia in the preheated oven for about 20-25 minutes or until golden brown.
Pesto Trapanese Preparation
- 10
Blend Ingredients
In a food processor, combine cherry tomatoes, toasted almonds, fresh basil leaves, minced garlic, and grated Parmesan cheese.
- 11
Add Olive Oil
While blending, slowly drizzle in olive oil until the mixture reaches a smooth, pesto-like consistency.
- 12
Season
Taste and add salt to your preference. Blend again to combine.
Serving
- 13
Serve
Once the focaccia has cooled slightly, cut into pieces and serve with a generous dollop of pesto trapanese on the side.