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
Prepare the Dough
In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Mix Ingredients
Add flour and salt to the yeast mixture, followed by 1/4 cup of EVOO. Stir until a dough forms.
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth.
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.
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.
Preheat Oven
Preheat your oven to 425°F (220°C).
Add Toppings
Drizzle the remaining EVOO over the top and sprinkle with rosemary, if using.
Bake
Bake for 20-25 minutes until golden brown. Let cool before slicing.
Spinach Sunflower Seed Pesto
Blend Ingredients
In a food processor, combine spinach, sunflower seeds, parmesan cheese, garlic, lemon juice, salt, and pepper. Blend until smooth.
Add Olive Oil
With the processor running, slowly drizzle in the EVOO until the pesto reaches your desired consistency.
Taste and Adjust
Taste the pesto and adjust seasoning if necessary. Serve immediately or store in the fridge.
