Focaccia Bread topped with Sun-Dried Tomato Spread and Arugula Pesto-plus

This page is the Pesto I made from the Arugula that I got from Tracy at her Farm Market the second weekend of December 2017. It is good pesto and I like it, but I will say that it’s best on something, not just eaten with a spoon. Of course I know you probably aren’t in the habit of eating pesto with a spoon but I thought I’d mention it because I tasted it with a spoon first and thought – bitter, too bitter – but then when I put it on pasta it was great, and on chips, and toast, and most anything.

I did it! I made the Arugula Walnut Pesto. I quadrupled the recipe, so instead of 1 cup arugula I used four cups, and instead of 1/4 cup walnuts I used 1 cup… and so on… you get the idea.

I served it over Zita pasta, and topped with onion, tomato, and scallions. The recipe is from I tried it as recipe first, then I added some nooch on top of serving at table. It’s good both ways.
#plantbased  Her facebook page is:  As easy as apple pie  

Then on December 22 I made more pesto with the rest of the arugula, but this time I added some extra ingredients to the recipe that I gave link to above. I call this one Arugula Pesto-Plus. This one I made for topping my focaccia bread. I used powdered garlic instead of fresh, and I added toasted salted sunflower seeds into the food processor as to grind with the walnuts. I also added the juice of half of a fresh lemon, and a good bit of nooch. Here is how I made this one for the focaccia bread topping.

In my food processor:  4 cups arugula, 1 cup walnut pieces, 1/4 cup nooch flakes, 1/4 cup toasted salted sunflower seeds, 1/4 cup olive oil, 1/4 cup water, zest of one lemon, juice of half of the lemon, salt and pepper to taste. I pulsed this mixture and scraped sides of the processor until mixed well, and creamy, I turn on processor again and drizzled a little extra olive oil as the processor was spinning to the consistency I like. Then I tasted again and was good for me. You can decide for yourself. I made my favorite focaccia bread recipe and when I put the dough in pan for final rise I slathered the unrisen dough with my favorite sun-dried tomato spread, then with generous amount of the arugula pesto-plus, and all the toppings I had ready, then let it rise about 30 minutes before cooking. It was amazing! The focaccia dough recipe I used can be found at Focaccia Dough

The toppings on this focaccia: I slathered the unrisen dough with sun-dried tomato spread, arugula pesto-plus, scallions, yellow onion, and baby shiitakes. After the dough rose about 35 minutes, I baked in preheated oven at about 400 F for 15 minutes, then about 30 minutes at 350 F, then covered with foil, turned off oven and let sit in oven covered for about 15 or 20 minutes longer.

Focaccia Rising

Focaccia with Arugula Pesto-Plus Done