Heirloom Tomato and Pesto Foccacia is one of those breads that I can eat year round. It's perfect as a meal and with any meal, especially soups and salads. Although this dish takes some time to complete, it's actually quite easy to make. I prepped the dough on a Wednesday afternoon and the next day, I woke up and placed it in the oven. The result was beautiful and super delicious! You really can't go wrong with this recipe. I know a lot of people shy away from making bread, but once you try it you'll never go back!
The recipe for heirloom tomato and pesto focaccia recipe starts just like most other breads - combining yeast, water, and sugar/honey (I used honey from Apex Bee Company). Add flour and the remaining ingredients to form the dough and allow the dough to rise for about 3 hours. I really like to allow the dough to rise a bit longer with focaccia because as opposed to a flat bread, I like my focaccia to have some "fluff" to it. After the dough rises, stretch the dough out onto a baking sheet and allow the shape to set by refrigerating the dough overnight.
The dough can actually set in the refrigerator for up to 24 hours, but overnight is sufficient. I will however note that the longer the dough sets in the refrigerator, the more flavor it develops! Okay, so then you make little dimples in the dough and let it come to room temperature and add the toppings! Bake for 25 minutes and boom, you've delicious focaccia!
Want to know something really cool about heirloom tomatoes? Their seeds are harvested from the best tomato crops from the previous season and are passed onto the next season for re-planting, making them an heirloom. How sweet is that? So technically, when you're eating heirloom tomatoes, who knows how many generations back that specific lineage goes. You're basically eating history. Anyway, enjoy this recipe! I hope that you love it because we certainly do!
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This Heirloom Tomato and Pesto Focaccia recipe will surely be a hit at your dinner table!