Tomato and basil pesto focaccia
- September 2015
- Serves 10
- Hands-on time 30 min, oven time 35 min, plus proving and resting
Light and fluffy focaccia, enriched with lots of good quality olive oil, is one of Italy’s greatest recipes. This one contains juicy bursts of vine cherry tomatoes and a homemade basil pesto.
- Vegetarian recipes
- 9.3g (1.4g saturated)
- 42.6g (4.1g sugars)
Allow plenty of time (1-2 hours) for the dough to rise and prove – for the loaf to be light, it really does need to double in size. Put it next to a warm oven to get things going, if you need to.
This is best eaten fresh, but it will keep in an airtight container at room temperature for up to 24 hours.
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