Pesto Parmesan Focaccia


Well Happy Friday everyone! It sure has been a busy week around here at Food n’ Focus so I thought I’d take a break today to bring you a recipe for a tasty holiday side.

I’m sure many of you are putting your finishing touches on your holiday menus. If you’re like me and you live in Wisconsin, your holiday meal most likely includes the largest cheese tray anyone has ever seen, a brat variation, a cherry dessert of some sort and Rhodes Bake-N-Serve Bread. Okay, maybe not the last thing but if you’re going with a theme of things made in the homeland, this should be on your menu.

I’m such a huge fan of products and foods made here in Wisconsin. I’m a big fan of Wisconsin cheese and now that I learned that Rhodes breads were made right here in Wisconsin, I’m an even bigger fan. I love crafting sliders out of their dinner rolls and their pizza dough is perfect for fresh, homemade pies. Pizza pies, that is.

Today I’m sharing a super quick and easy recipe for a holiday side dish or something to add to your appetizer table. It’s only a few ingredients and offers up a delicious flavor profile. I encourage using a homemade or high quality pesto for the best outcome.

Pesto Parmesan Focaccia | foodnfocus.com

If you’re from Wisconsin you can find Rhodes products in just about any grocery store. You can use their store locator online to find the nearest retailer near you. AND they even offer you a coupon!

Pesto Parmesan Focaccia

Prep time
Cook time
Total time
Author: April | Food n’ Focus
Serves: 20 pieces
Ingredients
  • 1 pound frozen Rhodes Pizza Dough, thawed
  • ¾ cup fresh pesto
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons olive oil
  • Coarse sea salt
Instructions
  1. Roll the dough out to the size of a 13×9 pan. Grease the bottom of a glass 13×9 pan and lay the dough inside flat. Spread the pesto on top of the dough, cover loosely with a towel and allow to rise in a warm, dry place for 1 hour.
  2. After the dough has risen, use your thumbs to make dimples in the top of the bread. Sprinkle the course sea salt over the top and bake at 400 degrees for 10 minutes.
  3. After 10 minutes, sprinkle the top of the bread with the cheese and finish baking for 10-15 minutes, until golden brown.
  4. Remove the bread and allow to cool for 5 minutes before slicing and serving.
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So happy holidays to all of my Wisconsin readers! As you can tell, I’m a huge fan of things that come from my home state!

Pesto Parmesan Focaccia | foodnfocus.com


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Pesto Parmesan Focaccia

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