Pesto, tomatoes, cheese, and bread…this combination can do no wrong. This bake’s inspiration came from a craving I had for focaccia that was a little on the saucier side (usually I stick to a cheesy garlic parmesan focaccia which is also a banger btw), and noticed there was an untouched jar of pesto in my pantry. The stars really aligned when I came across one of my favorite Instagram baker accounts, SheBakesSourdough, post a recipe for a garlic pesto no-knead focaccia!

Aside from adding cheese on top, I made a few other tweaks on my end since I didn’t have 48 hours to let the bread ferment in the fridge and also didn’t have any ripevine tomatoes…so I went with sliced tomatoes as well as skipping the overnight ferment and just let the bread proof for almost 3 hours as opposed to one and voila! Still beautiful, still TASTY, and would definitely make again.

for the recipe, click here.