Ingredients

The following ingredients have 9 Servings
  • 3 1/4 cups all-purpose flour (, spooned and leveled)
  • 2 1/4 teaspoons (1 packet) dry instant yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 3 tablespoons extra virgin olive oil (, divided)
  • 2 tablespoons pesto
  • 1 tablespoon grated Parmesan cheese

Instruction

  • Coat a 13x9 baking pan with nonstick spray. Set aside.
  • In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt until combined.
  • In a 2-cup glass measuring cup OR microwave-safe bowl, combine water and 2 tablespoons of the olive oil. Microwave on HIGH in 15 second increments until warm but not hot to the touch (110 degrees F). (It usually takes me 4 cycles.) Add to the flour mixture and stir with a wooden spoon until blended.
  • Spread the dough into the greased pan. Cover with a clean tea towel; let rise in a warm place until doubled in size, about 30 minutes. (Could take longer depending on the temperature and altitude of your home.)
  • Using a lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 1 tablespoon olive oil; then loosen up the pesto and gently spread it over the top, followed by sprinkling the Parmesan cheese.
  • Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
  • Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping, if desired.