House Focaccia Recipe
Spinach sunflower seed pesto, EVOO (unavailable on sundays)
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Ingredients
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Focaccia Bread
Spinach Sunflower Seed Pesto
Method
Focaccia Bread
- 1
Prepare the Dough
In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- 2
Mix Ingredients
Add flour and salt to the yeast mixture, followed by 1/4 cup of EVOO. Stir until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth.
- 4
First Rise
Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape and Second Rise
Punch down the dough and stretch it onto a greased baking sheet. Dimple the surface with your fingers and let it rise for another 30 minutes.
- 6
Preheat Oven
Preheat your oven to 425°F (220°C).
- 7
Add Toppings
Drizzle the remaining EVOO over the top and sprinkle with rosemary, if using.
- 8
Bake
Bake for 20-25 minutes until golden brown. Let cool before slicing.
Spinach Sunflower Seed Pesto
- 9
Blend Ingredients
In a food processor, combine spinach, sunflower seeds, parmesan cheese, garlic, lemon juice, salt, and pepper. Blend until smooth.
- 10
Add Olive Oil
With the processor running, slowly drizzle in the EVOO until the pesto reaches your desired consistency.
- 11
Taste and Adjust
Taste the pesto and adjust seasoning if necessary. Serve immediately or store in the fridge.
