Easy Focaccia with Pesto

• Vegetarian

• Condiments

  • 2 tbsp Pesto

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 packet Fleischmann's rapidrise yeast
  • 1 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Parmesan cheese

• Liquids

  • 1 1/2 cups Water

Found on bellyfull.net

Description

Ingredients

• 3-1/4 cups all-purpose flour
• 1 packet Fleischmanns® RapidRise Yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/2 cups water
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons pesto
• 1 tablespoon shredded Parmesan cheese

Directions

• Coat a 13x9 baking pan with nonstick spray. Set aside.
• In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt until combined.
• In a 2-cup glass measuring cup OR microwave-safe bowl, combine water and 2 tablespoons of the olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). (It took me 4 cycles.) Add to the flour mixture and stir with a wooden spoon until blended.
• Spread the dough into the greased pan. Cover with a towel; let rise in a warm place until doubled in size, about 30 minutes.
• Using a lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 1 tablespoon olive oil; then loosen up the pesto and gently spread it over the top, followed by sprinkling the Parmesan cheese. Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
• Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping, if desired.