Pesto and Olive Focaccia Bread Machine
Elevate your homemade bread game with this irresistibly fragrant Pesto and Olive Focaccia made effortlessly in a bread machine. This recipe combines the robust flavors of fresh pesto, briny olives, and a touch of rosemary for a Mediterranean-inspired twist on a classic focaccia. The bread machine takes the guesswork out of dough preparation, ensuring a soft, airy texture every time. After a quick rise, the dough is topped with sliced olives, coarse sea salt, and optional fresh rosemary, creating a golden, dimpled crust with a burst of savory goodness in every bite. Perfect for serving alongside pasta, soups, or as a delicious base for sandwiches, this easy-to-follow recipe is an excellent choice for bread enthusiasts looking to bring a taste of Italy to their table. Ready in just over two hours, this focaccia will quickly become your go-to recipe for special occasions or everyday indulgence.
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Recipe Information
Ingredients
- 300 ml Warm water
- 60 ml Olive oil
- 3 tablespoons Pesto
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 450 grams All-purpose flour
- 2 teaspoons Instant yeast
- 100 grams Pitted olives (sliced)
- 1 teaspoon Coarse sea salt
- 1 tablespoon Fresh rosemary (optional)
Instructions
Add the warm water, olive oil, and pesto into the bread machine pan.
Sprinkle in the salt and sugar.
Add the all-purpose flour on top, ensuring it covers the liquid.
Make a small well in the flour and add the instant yeast into the well, ensuring it does not touch the liquid.
Set the bread machine to the 'Dough' setting and start the cycle. This typically takes about 1.5 hours.
Once the dough cycle is complete, transfer the dough onto a lightly floured surface.
Gently press the dough out into a rectangular or circular shape to fit your baking tray. The dough should be about 1 inch thick.
Transfer the dough onto a parchment-lined baking sheet. Use your fingers to make dimples all over the surface of the dough.
Drizzle a little olive oil over the top and scatter the sliced olives, coarse sea salt, and rosemary (if using) evenly.
Cover the dough loosely with a clean kitchen towel and allow it to rise in a warm place for 30–40 minutes, or until it has visibly puffed.
Preheat your oven to 200°C (400°F).
Bake the focaccia in the preheated oven for 20–25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 360.8 g | 131% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 5.5 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
