Focaccia Bread with Pesto Sun Dried Tomatoes Pineapple and Olives


Servings: 1 loaf - Prep Time: 60 minutes - Baking time: 30 minutes


For dough
  • 350 gr all purpose flour
  • 1 tsp salt
  • 14 gr dry yeast
  • 200 ml water, warm
  • 1 tsp sugar
  • 4 tbsp vegetable oil
  • handful olives, pitted and sliced
  • 1 tbsp pesto
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • pinch salt
  • handful pineapple chunks
  • handful sun dried tomatoes, chopped
  • 100 gr mozzarella, shredded
  • 100 gr parmesan, shredded
  • kosher salt


1. Preheat the oven to 220C(428F) and grease a baking pan.

2. Disolve the yeast: In a small cup, combine the warm water, yeast and sugar.  Stir and set aside for at least 10 minutes.

3. In a large mixing bowl, combine the flour, salt, disolved yeast and oil. Knead until a elastic ball of dough begins to form. Add the pitted and sliced olives, knead until incorporated. Oil the bowl, place the ball of dough in the oiled bowl. Cover with plastic wrap and kitchen towel. Allow to rise for about 45 minutes.

4. Make the sauce: In a small bowl, combine the pesto, oliv eoil, garlic and salt. Set aside.

5. Place the dough on the oiled baking pan. Flatted with your hands into a rectangle to fit the pan. Spoon the pesto mixture on top and spread with your fingers. Spinkle with sun dried tomatoes, pineapple chunks, shredded mozzarella, shredded parmesan and kosher salt. Gentle press all into dough.

6. Bake in peheated oven for about 25 to 30 minutes or until golden brown.

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