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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pesto Focaccia
Pesto Focaccia
(Focaccia Al Pesto)

For the Pesto:
1 and 1/4 cups packed basil leaves
1/4 cup extra virgin olive oil
1/4 cup finely grated Parmigiano cheese
2 tbsp sun-dried tomatoes in oil, minced
2 tbsp pine nuts
1 clove garlic, finely chopped
Kosher salt
Freshly ground black pepper, to taste

For the Focaccia:
1 tbsp active dry yeast
1/3 cup boiled, mashed potatoes
1 tbsp unsalted butter, melted
1 tbsp lager beer
1 tbsp kosher salt
4 and 1/2 cups flour
1 cup durum wheat flour
12 kalamata olives, pitted and halved
10 cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 cup finely grated parmesan
1/2 cup packed basil leaves

Prepare the Pesto:
Process basil, olive oil, Parmigiano cheese, tomatoes, nuts, garlic, and salt and pepper in a food processor until smooth.


Prepare the Focaccia:
In the bowl of a stand mixer fitted with a hook, combine yeast and 2 cups water heated to 115F.

Let sit until foamy, about 10 minutes.

In a bowl, stir together potatoes, butter, beer, and salt until smooth.

Add to yeast mixture and whisk until smooth.

Add flours and mix on medium speed until dough forms.

Increase speed to medium-high and knead until dough is smooth, about 8 minutes.

Cover bowl with plastic wrap and let rise until tripled in volume, about 3 hours.

Transfer dough to a greased 13-inch by 18-inch rimmed baking sheet and using your fingers, spread dough until it completely covers the bottom.

Using your hands, spread pesto evenly over dough, and then scatter olives, tomatoes, and onions over pesto.

Sprinkle cheese over top of dough and using your fingertips, press dough all over to form dimples.

Let sit, uncovered until puffed, about 45 minutes.

Heat oven to 400F.

Bake focaccia until edges are golden brown and dough is cooked through, about 18-20 minutes.

Let cool for 10 minutes and then scatter basil leaves over top.

Cut into squares and serve. Serves 12-16.
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