Description
This Pesto, Mushroom & Sun-Dried Tomato Focaccia with Roasted Garlic is a fragrant, savory Italian flatbread bursting with earthy mushrooms, tangy sun-dried tomatoes, and aromatic roasted garlic, all enhanced with vibrant pesto flavors. Perfect as an appetizer, snack, or accompaniment to any meal, this focaccia offers a crispy yet chewy texture with a golden crust and luscious toppings that bring every bite to life.
Ingredients
Dough Ingredients
- 3 ½ cups all-purpose flour
- 1 cup warm water (110°F/45°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tbsp olive oil, plus extra for drizzling
- 1 tsp sugar
- 1 tsp salt
Toppings
- 1 cup mushrooms, sliced (cremini or button mushrooms)
- ½ cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 whole head of garlic, separated into cloves
- 2 tbsp olive oil (for roasting garlic)
- ¼ cup prepared basil pesto
- Fresh rosemary sprigs (optional, for topping)
- Coarse sea salt, for finishing
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, whisk together flour and salt. Add activated yeast mixture and 2 tablespoons olive oil. Mix until a rough dough forms.
- Knead Dough: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes on medium speed.
- First Rise: Place dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
- Roast Garlic: While the dough rises, preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 2 tablespoons olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Once cooled slightly, squeeze out the roasted garlic cloves and set aside.
- Prepare Toppings: Slice mushrooms and chop sun-dried tomatoes. Set aside with the roasted garlic and pesto.
- Shape Dough: Once risen, punch down the dough and transfer it to a greased baking sheet or an oiled 9×13-inch pan. Using your fingers, gently stretch and press the dough to fill the pan evenly.
- Add Toppings: Spread dollops of roasted garlic evenly over the dough. Distribute mushrooms and sun-dried tomatoes across the surface. Drop spoonfuls of basil pesto intermittently over the top. Press the toppings lightly into the dough so they adhere. Optionally, sprinkle fresh rosemary and coarse sea salt to finish.
- Second Rise: Cover focaccia with a towel and let it rise again for about 20-30 minutes until puffy.
- Bake Focaccia: Bake in the preheated oven at 425°F (220°C) for 20-25 minutes or until the focaccia is golden brown and cooked through with a crisp crust.
- Cool and Serve: Remove from oven, drizzle with a little more olive oil if desired, and let cool slightly before cutting into squares or slices. Serve warm or at room temperature.
Notes
- Using oil-packed sun-dried tomatoes adds extra flavor and moisture; if using dry-packed, rehydrate in warm water before using.
- For a more intense garlic flavor, you can spread some roasted garlic mashed into the dough before the first rise.
- This focaccia pairs wonderfully with soups, salads, or as a base for sandwiches.
- Store leftovers in an airtight container and consume within 2 days for best freshness; it can also be gently reheated.
- Fresh rosemary is optional but adds a lovely aromatic touch that complements the toppings well.
