Pistachio Focaccia



Yield: 1 loaf


1 package Active dry yeast
1 cup Warm water
2 tablespoons Honey
5 tablespoons Olive oil
2 1/2 - 3 cups All-purpose flour
2 tablespoons Minced rosemary, basil or summer savory
1 cup Natural American pistachios
3 tablespoons Grated Parmesan cheese


Sprinkle yeast over warm water and honey in large bowl of electric mixer; stir and let stand 5 minutes. Mix in 3 tablespoons olive oil and 2 1/2 cups flour. Beat 5 minutes at medium speed until dough is elastic; add in herbs and pistachios. Turn out onto floured surface. Knead until smooth, about 10 minutes, adding just enough flour to prevent stickiness. Cover and let rest about 30 to 40 minutes in warm place until doubled. Punch down gently and pat into greased 10 x 15-inch baking pan. Make depressions with thumb every 1 1/2 inches. Brush with olive oil (2 tablespoons) and sprinkle with Parmesan cheese. Let stand until puffy, about 10 to 15 minutes. Bake at 400° F., 15 to 20 minutes until golden brown. Cut into strips and serve warm.