Pesto Focaccia

• 3/4 cups Plus 3 Tablespoons Water (90-100 Degrees)
• 1 package (1/4 Oz. Packet) Active Dry Yeast
• 3-1/2 Tablespoons Sugar
• 3 cups White Flour
• 1/2 cups Pesto
• 2 Tablespoons Dry Milk
• 2 Tablespoons Melted Butter Or Margarine
• Olive Oil (for Brushing On Dough)

1. 1. Add water, yeast and sugar to bowl and stir until dissolved.
2. 2. Add flour, pesto, dry milk and butter to the yeast mixture and combine with hands until it can be turned onto a kneading surface.
3. 3. Knead for 10 minutes.
4. 4. Let rise in a covered bowl for 20 minutes.
5. 5. Spread out dough in a 12-15 inch circle on a pizza pan.
6. 6. Cover and let rise again for 20-30 minutes.
7. 7. Use a wooden spoon handle to make indentations in the dough about every inch and then brush the dough with olive oil.
8. 8. Bake for 15 minutes at 400 degrees or until golden brown.
9. 9. Let cool then cut in strips and dip in olive oil and parmesan cheese.

water, yeast, sugar, white flour, pesto, milk, butter, olive oil

Taken from tastykitchen.com/recipes/breads/pesto-focaccia/ (may not work)