Pesto And Olive Focaccia (Bread Machine)

• 3/4 cup water
• 1/4 cup olive oil
• 3 cups bread flour
• 1 teaspoon sugar
• 1 1/2 teaspoons savory
• 3/4 teaspoon salt
• 1 teaspoon active dry yeast
• 1/4 cup ripe olives (coarsely chopped)
• 1/4 cup pesto sauce

1. Select 1 1/2 pound loaf size.
2. Add ingredients except pesto to machine according to manufacturer's directions.
3. Select the dough cycle, when the cycle is complete, remove dough, punch down.
4. Cover and allow to rest 10 minutes.
5. Place dough on greased 11-12" pizza pan.
6. Using the palms of your hands, pat dough into an even round just smaller than pan; using your fingertips, poke dough all over to dimple surface.
7. Spread pesto over the dough.
8. Cover loosely and let rise in a warm place 30 minutes; bake at 400u0b0F for 25-30 minutes.
9. Serve warm or cool, cut into wedges. Leftovers can be store in the freezer.

water, olive oil, bread flour, sugar, salt, active dry yeast, olives, pesto sauce

Taken from www.food.com/recipe/pesto-and-olive-focaccia-bread-machine-327097 (may not work)