posted by SueFreeman 06-19-102 7:33 AM
Lemon Pesto Focaccia
Judy Kraus
l log frozen bread, thawed
2 T olive oil
1/3 cup lemon pesto recipe follows
Grease 12 inch pizza pan and place dough on pan. When dough is thawed roll into ball and let rest 15 minutes. Then gently spread out into even circle on pizza pan. If dough resists let rest again for a few minutes and spread more.
Spread dough with olive oil and then pesto. Make indentions with fingers over top of focaccia. Cover loosely with wrap and let rise for 30 minutes.
Uncover and bake in 400 degree oven for 25 to 30 minutes until golden brown and done. You might have to cover the last few minutes so it doesn't brown too darkly. Cut into wedges, serve warm or cold or use for sandwiches.
Lemon Pesto:
1/4 cup blanched whole almonds (toast in pan or oven til lightly golden)
2 T minced garlic
3 cups loosely packed fresh basil
1/2 cup olive oil
3 T lemon juice
1/3 cup freshly grated Parmesan cheese
Put almonds into food processor and process til finely chopped. Add garlic and basil and process til slightly chunky. Slowly and gradually add 1/2 cup olive oil, lemon juice and Parmesan cheese and process til well combined.
Makes 1 cup.