It’s not always easy to tune in to what you’re doing due to all of those dopamine addictive, social media pings. But just the smell of this tomato pesto focaccia alone will soothe your frenetic attention hopping tendencies. Once you take a bite, you’ll think of nothing else!
INGREDIENTS:
3 cups of flour (plus another 14/-1/2 cup when kneading)
1 packet of yeast
1 and 1/4 cup of warm water
3 tablespoons of olive oil
2 tablespoons or brown sugar
1 teaspoon of salt
1/2 - 1 cup of chopped, fresh tomatoes
1/4 cup of pesto (Trader Joe’s Kale Cashew pesto)
Herbs/spices: basil, rosemary, thyme, salt, pepper
Vegan cheese (or real cheese) for the topping
INSTRUCTIONS:
Preheat oven to 425
Combine the flour, herbs/spices, and salt in one bowl
I use fresh rosemary that I chop up into tiny pieces
Combine the warm water, yeast, olive oil, and sugar in another bowl
Wait until the yeast starts to react (bubble) before adding the other ingredients
After a few minutes, add the wet mixture to the flour, stir until it’s all absorbed
Knead the dough on a board that’s sprinkled with flour until it’s a nice orb of yeasty delight (5 minutes)
Let it rise in a glass bowl coated with olive oil, covered with a cloth. 1-2 hours (if you’re in a dry climate, try putting the dough in your oven (off) with a bowl of boiling water for moisture
Grease a round pan with olive oil
Divide the dough in half and place one half on the bottom. Cover with tomatoes and pesto
Place the other half on top
Bake for 25-30 minutes or until it starts to get golden
At the very end, sprinkle on some cheese
