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This time of year, you can find me making all things Halloween and fall-inspired. It’s my favorite time of year!
I make Focaccia Art and specifically, Floral Foccacia often. I even teach Floral Focaccia Art Classes, but this focaccia is a first for me, as it is topped with pesto!
My kids and I like to make our own pesto from our Tower Garden basil, but in a pinch, Barilla Creamy Genovese is an excellent option. My Italian family has always preferred authentic Barilla pasta, and the pesto is a great addition to their offerings. If it can’t be straight from my Tower Garden, I’m glad it’s straight from Parma, Italy! Yup, that’s right, Parmigiano Reggiano and Genovese Basil is used in their pesto. I love that the recipe is made and bottled within 3 hours for the freshest taste and to preserve the gorgeous color. Pesto is such a versatile sauce that can be used on pasta, crostini, polenta, grains, fish, meat, and roasted veggies. It can even be used as a dip! Give it a try, I would love to see your creations and your favorite ways to use pesto.
Frightful Frankenstein Focaccia
- 3 cups organic all-purpose flour
- 1 envelope Rapid Rise Yeast
- 1 tablespoon organic cane sugar or coconut sugar
- 1 teaspoon salt
- 1 2/3 cups very warm water between 120°-130°F
- 2 tablespoons extra virgin olive oil for the dough and 2 drizzled on after the dough has risen
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For this focaccia I topped it with 1 jar of Barilla Genovese Pesto and a sprinkling of Parmigiano Reggiano cheese. I created Frankenstein’s hair with seaweed, his eyes with mozzarella balls, radishes, and olives, and a pepper tongue.When doing a typical floral focaccia, I sprinkle with Herbs de Provence, and the cheese. Then it is topped with lots of fresh vegetables and herbs to create a beautiful and unique work of edible art!
- Brush a 9×13-inch pan with extra virgin olive oil.
- Mix flour, yeast, sugar and salt in a large bowl.
- Add 2 tablespoons olive oil to the water ( I microwave mine for 1 minute)
- Add the wet ingredients to the dry, stirring until combined
- Press into prepared pan. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375°F.
- Poke holes into the dough with the back of a wooden spoon or similar kitchen tool. Drizzle remaining 2 tablespoons of olive oil over dough. Sprinkle with seasoning of choice, cheese, salt and pepper. Cover again and let rise additional 15 minutes.
- Decorate your foccacia with pesto and/or herbs and veggies
- Bake 25 to 30 minutes until lightly browned.
- Cool slightly and slice. Store leftovers in the refrigerator. Focaccia can be warmed in the oven, toaster, microwave, or airfryer. You can also eat it cold or at room temperature, and it’s all delicious! It’s perfect along side of soup or a salad, on a charcuterie board, or even as sandwich bread.
Sara ~Fresh Foodie Mama~