A basic focaccia dough is topped with nuts, cherry tomatoes, and aromatics for a bread option that’s hearty enough to be served with a salad for a light lunch or supper.
¼ cup shelled roasted pistachios
¼ cup olive oil
1 clove garlic, minced (1 tsp.)
½ tsp. finely chopped fresh rosemary
2 cups heirloom cherry tomatoes, halved
3½ cups bread flour
1 Tbs. sugar
2½ tsp. instant yeast
2 tsp. salt
Olive oil, for greasing baking sheet

  1. To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.
  2. To make Focaccia: Stir together flour, sugar, yeast, salt, and 1¼ cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.
  3. Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- × 11-inch rectangle in sheet pan. Let dough rise 1 hour.
  4. Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.

Calories: 329
Protein: 9 g
Total Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 48 g
Cholesterol: 0 mg
Sodium: 589 mg
Fiber: 3 g
Sugar: 3 g