Focaccia with California Pistachios
1 (0.25-ounce) package active dry yeast
1 cup warm water (105°F to 115°F | 40°C to 45°C)
2 tablespoons honey
5 tablespoons olive oil
2 1/2 to 3 cups all-purpose flour
2 tablespoons minced rosemary, basil or summer savory
1 cup shelled California pistachios (may be coarsely chopped if preferred)
3 tablespoons freshly grated Parmesan cheese
- Sprinkle yeast over warm water and honey in large bowl of electric mixer; stir and let stand 5 minutes. Mix in 3 tablespoons olive oil and 2 1/2 cups flour. Beat 5 minutes at medium speed until dough is elastic; add in herbs and pistachios.
- Turn out onto floured surface. Knead until smooth, about 10 minutes, adding just enough flour to prevent stickiness. Cover and let rest about 30 to 40 minutes in warm place until doubled.
- Punch down gently and pat into greased 15x10x1-inch baking pan. Make depressions with thumb every 1 1/2-inches. Brush with olive oil (2 tablespoons) and sprinkle with Parmesan cheese. Let stand until puffy, about 10 to 15 minutes.
- Bake in a preheated oven at 400°F (205°C) 15 to 20 minutes until golden brown.
- Serve warm.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 365, Total Fat (g) 17, Saturated Fat (g) 2.5, Monounsaturated Fat (g) 10, Cholesterol (mg) 2,
Sodium (mg) 100, Potassium (mg) 240, Total Carbohydrate (g) 45, Dietary Fiber (g) 9, Protein (g) 3.
Recipe provided courtesy of the California Pistachio Commission.