Savory Whispers: Rosemary Focaccia with Sun-Dried Tomato Pesto

Today's kitchen tale features a medley of Mediterranean flavors that will awaken your senses and transport you to a sunny coastal village. We're baking up a storm with a fragrant rosemary focaccia and pairing it with a homemade sun-dried tomato pesto that's rich and bursting with savory goodness.

Ingredients:

For the Rosemary Focaccia:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 2/3 cups warm water (around 110°F)
• 1/4 cup olive oil, plus more for drizzling
• 4 1/4 cups all-purpose flour
• 2 teaspoons fine sea salt
• 1 tablespoon fresh rosemary, chopped
• Coarse sea salt, for sprinkling

For the Sun-Dried Tomato Pesto:

• 1 cup sun-dried tomatoes, packed in oil
• 1/3 cup Parmesan cheese, grated
• 1/4 cup pine nuts, toasted
• 2 cloves garlic
• 1/4 cup fresh basil leaves
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

For the Rosemary Focaccia:

1. In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast and warm water. Let it sit for 5 minutes until foamy.
2. Add 1/4 cup olive oil, flour, fine sea salt, and rosemary. Mix until the dough comes together and is smooth and elastic, about 7 minutes.
3. Transfer dough to an oiled bowl, cover with a towel, and let it rise until doubled in size, about 1 hour.
4. Preheat the oven to 400°F (200°C). Oil a baking sheet and press the dough into it, creating dimples with your fingers. Drizzle with olive oil and sprinkle with coarse sea salt.
5. Bake for 20-25 minutes until golden brown.

For the Sun-Dried Tomato Pesto:

1. In a food processor, combine sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil. Pulse until coarsely chopped.
2. While the processor is running, slowly add olive oil until the mixture is smooth. Season with salt and pepper.

The magic of focaccia lies in its simplicity and the joy it brings to the table. Infused with fresh rosemary, each bite of this bread is like a whisper of aromatic herbs, complemented by the robust flavors of the sun-dried tomato pesto. The pesto, with its rich tapestry of flavors - tangy tomatoes, nutty pine nuts, sharp Parmesan, and aromatic basil - is a perfect match for the soft, pillowy bread.

This recipe is a celebration of flavors, textures, and the pure joy of homemade bread. It's perfect for sharing with loved ones, for tearing and dipping, for savoring each bite. So let's get our hands floury and our kitchens fragrant with the smell of freshly baked focaccia!