PESTO FOCCACIA RECIPES
GRILLED FOCACCIA WITH TOMATO PESTO RECIPE | ALLRECIPES
Grilled bread loaded with summer flavors is great as an appetizer or a side dish to pasta, salads, or grilled meat. A crowd-pleaser, for sure.
Provided by glickjenn
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 12 slices
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-low heat and lightly oil the grate.
- Place focaccia on a work surface and spread pesto on top. Layer tomatoes over the pesto and sprinkle with Italian cheese blend.
- Place focaccia on grill and cook until cheese is completely melted and tomatoes are warmed through, 5 to 10 minutes. Watch the bottom for burning and move to higher rack if necessary.
- Slice bread into 1-inch strips and enjoy.
Nutrition Facts : Calories 174.7 calories, CarbohydrateContent 20.6 g, CholesterolContent 7 mg, FatContent 7.4 g, FiberContent 1.6 g, ProteinContent 6.5 g, SaturatedFatContent 2.4 g, SodiumContent 342.2 mg, SugarContent 0.9 g
FOCACCIA WITH PESTO & MOZZARELLA RECIPE | BBC GOOD FOOD
This homemade pesto bread is a delicious accompaniment to Italian food
Provided by Good Food team
Categories Side dish, Snack
Total Time 3 hours
Prep Time 25 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
- Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
- Now stretch the dough out onto a baking sheet until it’s about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
- Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.
Nutrition Facts : Calories 638 calories, FatContent 20 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 96 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 25 grams protein, SodiumContent 2.42 milligram of sodium
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