Focaccia is one of the first breads I’ve ever made and it’s still one of my family’s favorite treats, especially when it comes steaming out of the oven! Every fresh loaf is barely given time to cool; my mother demands that the loaves be sliced ASAP. The slices are then dipped into that heavenly mixture of extra-virgin olive oil, balsamic vinegar, herbs, and a hint of grated Parmesan.
I’ve tried making plain focaccia, added dried basil and oregano to the dough, substituted rye flour for part of the white, and even used the dough as a base for homemade pizzas. For the latest loaf, however, I decided to do something different by adding sun-dried tomato pesto to the dough.
