This easy no-knead Focaccia recipe is simple enough for the novice bread baker. Added pesto gives this classic a delicious twist!
Baking yeast bread has been on my bucket list forever. I’ve talked about it, I’ve made comments about it, I’ve joked about it, I’ve threatened to do it! But…never have. Until now.
Apparently, the only way to actually get me to conquer my fear of yeast, is if Fleischmann’s® Yeast mails me some and says “make something!”
So I did.
I know for all you regular bread bakers, this is like “Pfftt, what’s the big deal?” But for me, it was stepping outside my comfort zone.
You guys. I loved it!
I got my toes wet with this classic Beginner’s focaccia, but put my own little spin on it with some pesto. It was incredibly easy and not complicated at all. Honestly, the hardest part was waiting. Because, you know, me and patience? No.
But this focaccia incorporates Fleischmann’s® RapidRise® Yeast, so I only had to occupy myself for 30 minutes – like fold a load of laundry (just kidding. I totally shopped for holiday gifts online.)
Needless to say, it was the best tasting homemade bread ever. (Partly because it just is. And partly because I made it! Ha.)
Fleischmann’s Yeast website is a wealth of tips and tricks to help you get started, if you’re new to this game, like me. I followed their “double in size” test, by pressing the tips of two fingers lightly and quickly about 1/2 inch into the dough. If the impression stuck, I knew the dough had doubled.
Next time I might get a little bit more ambitious and make something that requires kneading and shaping. Hold my hand?
- 3-1/4 cups all-purpose flour
- 1 packet Fleischmann's® 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
- 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.
This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.