Tomato pesto focaccia

For the first time ever, the basil in the garden is producing more than I can eat.

*pausing for the round of applause I know you’re hailing me with right now*

And while many turn to pesto to use up that basil, sometimes you sit and ask yourself: Ok, but now what do I do with all this pesto?

Enter this tomato pesto focaccia. She takes some of the season’s best produce (tomatoes and basil, if you couldn’t sort that on your own) and bakes them into crispy, golden bread delight.

GET THE RECIPE

Focaccia dough is one of my favorite breads to work with as it’s incredibly simple (this one is no-knead!) and the dough itself… I mean, can a dough feel delicious?

After shaping and dimpling, you’ll press your fresh tomatoes into the top and bake. Once it’s crispy and cool, drizzle with that homemade pesto (or you can use store-bought if your garden is not runneth-ing over with basil), slice, and enjoy.

Tools you’ll need…

• Mixing Bowls

• Spatula

• Digital Scale

• Measuring Cups

• Measuring Spoons

• Plastic Wrap

• 9×13” Nonstick Baking Pan

• Wire Rack

If you need more basil-use-inspo, I just made Ina Garten’s tomato basil soup (it truly never misses) and this focaccia would pair sooo well alongside it… or with pasta… or turned into a sandwich… ohemgeethepossibilitiessss.

Hip hip hooray for garden bakes!

👩🏻‍🌾 Hannah

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P.P.S. If you’re looking for a cause to support, let it be the MDA. They fund critical research on neuromuscular diseases while also supporting families with access to care and financial assistance. Head here to support.