 Pesto Caprese Focaccia - Instructions
1. Fit KitchenAid 13-cup Food Processor with multipurpose slicing blade. Using medium setting (3), slice
tomatoes. Sprinkle sliced tomatoes on both sides with 1/2 teaspoon salt; arrange on paper towels. Top
tomato slices with an additional layer of paper towels; set aside.
2. Fit food processor with dough blade. In processor bowl, combine flour, yeast and remaining salt;
PULSE to blend ingredients. Turn processor to HIGH and add water gradually through feed tube until a
soft dough forms; process dough about 30 seconds until smooth and elastic. Remove dough to a well-oiled
bowl, cover with plastic wrap; allow to rise 30 minutes. Brush 13 x 9-inch baking sheet with 1
tablespoon of oil. Punch down dough and place onto pan.
Allow dough to rise again for 30 minutes. Press dough to fit pan evenly. Rise an additional 30-45
minutes or until dough has puffed slightly.
3. Meanwhile, fit processor with mini-bowl and mini-multipurpose blade. Add basil, 6 tablespoons pine
nuts, Parmesan cheese, remaining 2 tablespoons olive oil, water, garlic and black pepper; process on
HIGH until well combined and nearly smooth.
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