Description
A delightful focaccia topped with vibrant pesto, savory mushrooms, and luscious sun-dried tomatoes, baked to golden perfection.
Ingredients
Scale
- 500g all-purpose flour
- 7g active dry yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 300ml warm water
- 3 tablespoons olive oil
- 1/2 cup pesto
- 1 cup mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, roasted
- Fresh basil leaves for garnish
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Combine flour and salt in a large bowl; add yeast mixture and olive oil.
- Knead the dough for about 10 minutes on a floured surface.
- Place in an oiled bowl, cover, and let rise for about 1 hour.
- Preheat the oven to 220°C (425°F).
- Roll out the dough and place on a lined baking sheet.
- Spread pesto over the dough; top with mushrooms, sun-dried tomatoes, and garlic.
- Create dimples in the dough with your fingers.
- Bake for 20-25 minutes until golden brown.
- Remove, garnish with basil, and serve warm.
Notes
Feel free to substitute toppings as desired. For a crispy crust, place a pan of water in the oven during baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg