Roasted Shrimp, Cherry Tomato and Pesto Focaccia is true Italian comfort food. Serve as an appetizer or a side. It’s addictively delicious.
There’s this bakery in San Francisco called Liguria Bakery that makes the most AMAZING focaccia bread. They would rotate the toppings seasoning and bake the focaccia daily. You’d have to get there real early to grab a sheet, because they’re usually sold out before noon.
I use to think focaccia bread needed to be kept simple but this bakery taught me that cheese, tomatoes, pesto, among other toppings BELONGED on focaccia. It’s like pizza focaccia.
So naturally, I needed to recreate this pizza focaccia method at home with all my favorite flavors. I’ve served this as a side dish, appetizer or even as a main course as a “date night in” for myself and my husband. Just make sure to serve with a big glass of wine.
Roasted Shrimp and Cherry Tomatoes on Pesto Focaccia
Ingredients
- 1 cup Warm Water
- 1 package {1/4 oz} Rapid Rise or Active Dry Yeast
- 2 tablespoons Honey
- 1 tablespoon Kosher Salt
- 2 tablespoons Extra Virgin Olive Oil, plus more for drizzling
- 3 cups All Purpose Flour
- 1/2 pound Large Raw Shrimp, peeled and deveined
- 1 cup Cherry Tomatoes, halved
- Flaky Sea Salt, for seasoning
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Prepared Pesto, homemade or store bought
- Parmesan Cheese, grated for garnish
- Red Pepper Flake, optional for garnish
Directions
- Step 1 In your stand mixer with a dough hook attachment, combine the warm water, yeast, and honey. Let stand for 10 minutes until mixture looks foamy and puffed. Add kosher salt and 2 tablespoons of olive oil. Slowly start incorporating the flour, one cup at a time. Mixture will be tacky and elastic looking. If too wet add a touch more flour.
- Step 2 Knead dough for 10 minutes until dough is elastic, soft and springy to the touch. Turn dough out onto a floured surface. Knead by hand for few minutes.
- Step 3 In a separate bowl drizzle a little olive oil in and coat the inside of the bowl. Place the dough in the bowl and roll in the olive oil to coat. Cover with plastic wrap or a towel and let rise in a warm place for 20 minutes until doubled in size.
- Step 4 Brush a half sheet pan with olive oil and turn dough out onto the sheet pan. Gently pat and stretch the dough to fit the pan. It’s okay if it doesn’t stretch all the way. Just do your best to make it an even rectangle shape. Cover with a towel and let rise for about 10 more minutes.
- Step 5 Preheat your oven to 400 degrees F.
- Step 6 Uncover the dough and dimple the top with your finger tips. Arrange shrimp and cherry tomatoes evenly on top gently pressing into the dough. Season with sea salt. Bake for 20 minutes until the shrimp are pink and the bread is slightly golden. Remove pan from oven and evenly sprinkle the top with shredded mozzarella cheese.
- Step 7 Turn your oven to broil. Return pan to your oven and broil until cheese is melted and bubbly, keep a close eye on it this will only take 2 minutes. Remove and allow to cool for 5 minutes. Spoon the pesto over the top, garnish with grated parmesan and red pepper flake, if desired. Slice and enjoy!
Savor and Enjoy!
