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    You are in: Home / Baking / Pesto and Olive Focaccia (Bread Machine) Recipe
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    Pesto and Olive Focaccia (Bread Machine)

    Average Rating:

     6 Total Reviews

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    • on May 26, 2011

      This bread came together nice and easy. I used my KitchenAid for mixing of the dough and let the bread rise for 45 min on the baking tray before placing in the oven. I reduced the oil to 2 tbsp, the amount of flour was spot on. I went with the olive oil / herb variation topping instead of the pesto. Made for ZWT 7 - by the Food.Commandoes

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    • on April 12, 2010

      I used 1 C whole wheat 2 C bread flour, subbed green olives for black (that's all I had) and didn't use the pesto topping and it turned out very good! We dipped it in balsamic n olive oil.

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    • on October 28, 2009

      This is a really wonderful bread! I used kalamata olives and homemade pesto. The olives gave it a wonderful color, almost like whole wheat bread. While it was baking, the whole house smelled like pesto, and I couldn't wait to try it. I think this would make a wonderful paninni sandwich, which I will have to try. Thanks for posting- this is a definite keeper!

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    • on February 01, 2009

      I don't know what happened, but this did not work out for me. I followed the recipe to the letter and I used fresh new yeast but the dough did not rise. I tried to serve it anyway but no one really ate it. Sorry to have to be negative. I didn't give a star rating because I'm assuming that the recipe does actually work since others have made it just fine and that something just went wrong

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    • on January 21, 2009

      This is quite good - however, I had just a little issue with the pesto overcooking - the bread part was so good, so perfect, but it could not have baked for a shorter period of time. It may be a function of the brand of pesto I used? It was quite brown and not as yummy as I had hoped. I am thinking next time to perhaps put the pesto on about halfway through the bake? However, the dough is just divine. I did use Italian seasoning mix instead of savory, because I had no savory. The dough is very very easy to work with, and I would use this dough as a base for any kind of focaccia.

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    • on December 26, 2008

      This is very good. It was my second time doing a focaccia and I can't wait to make it again (probably on Sunday). It's great. We all loved it. I made it yesterday and we ate it warm and fresh. Today I reheated each piece in the microwave and it was perfect. I used black olives. I used Classico pesto sauce (my favorite). Thanks BakinBaby. Made for Newest Zaar Tag

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    Nutritional Facts for Pesto and Olive Focaccia (Bread Machine)

    Serving Size: 1 (54 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 159.6
     
    Calories from Fat 46
    28%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 167.3 mg
    6%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.4 g
    1%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    pesto sauce

    Detailed Nutrition Values About Nutrition Info

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