Using Pesto - Recipe {6}

Kent’s pesto bread is always a crowd pleaser and of course is megasimple to make. It’s a take on focaccia, but is a little sweeter and cakier in texture than a traditional focaccia. Kent says in terms of a focaccia it’s not his favorite and he is in continual search of a better recipe.  Whatever this bread is…I love it.

Ingredients:
3/4 c. + 3 T. Warm Water (90-100 degrees)
3 c. white flour
2 T. Dry Milk
3 1/2 T. Sugar
1/2 c. Pesto
2 T. Melted butter or margarine
1 pkg. active dry yeast

1.  Measure lukewarm water in a measuring cup and add the sugar. 
 
2. Add the yeast.

3. Stir until completely dissolved.
 
4. Pour yeast mixture in a bowl.
 
5. Add the remaining ingredients: flour, pesto, butter and dry milk and combine ingredients with your hands until it is mixed enough to pour out on kneading surface.
**The above picture shows that I took the pics for this recipe. See my reflection in the measuring cup?! See Kent in the left of the reflection directing me?! This explains why there were 181 pictures to sift through just for this recipe. Ok…back to cooking.   
6. Remove mixture and knead the dough for 10 minutes.
 
7.  Until it looks like this.
 
8. Place dough back in bowl (spray with oil or pam to prevent sticking) and cover with towel to  let it rise for 15 minutes. We typically let it rise in the oven, but the oven is off.

9. Remove from bowl and spread out on pan in a circle that is 12-15 inches wide.

 
10. Cover and let rise in cool oven again for 20-30 minutes.
 
11. Use handle of wooden spoon or brush and make indentations about every inch.
 
12.  Brush with olive oil.
 
13. Bake at 400 degrees for 15 minutes or until golden brown.
 
14. Cut into strips.  It is perfectly good plain, but we like to dip it in olive oil and parmesan cheese.
 

Making Pesto here.
Pesto Recipe 2 here.
Pesto Recipe 3 here.
Pesto Recipe 4 here.
Pesto Recipe 5 here.