Keeping kids in good spirits is not without its own challenges, particularly when they’re continually in lockdown during the summer months. With that in mind, I prepare pesto focaccia bread with mozzarella cheese for my kids. You can wrap up this bread and refrigerate it to serve when needed. I hope you enjoy the recipe as much my kids do.

Ingredients:

• 3 ¾ cups bread flour
• ½ cup / 115 grams unsalted butter
• 1 (1/4-ounce) package active dry yeast (2 ¼ teaspoons)
• 1 tablespoon sugar
• 1 ½ cups warm water
• 1 teaspoon salt
• 1 egg, lightly beaten
• 1 cup mozzarella cheese
• Nonstick cooking spray, as needed
• Parchment pepper

For Basil Spread:

• 2 cups fresh basil leaves, stems discarded
• 1 cup parsley (optional)
• 4 cloves garlic
• 1 tablespoon lemon juice
• ½ cup grated parmesan cheese
• ½ cup pine nuts or walnuts
• 1 teaspoon black pepper, crushed
• ½ cup extra virgin olive oil
• Salt as needed

Method:

Basil spread:

In the blender add basil leaves, garlic, parmesan cheese, pine nuts, black pepper, salt, extra virgin olive oil, and lemon juice. Blend all the ingredients to form a smooth basil sauce. Set aside.

Use the stand mixer, and add warm water, yeast, and sugar. Let the mixture become foamy. It takes about 5 minutes. Then add flour, salt, and melted butter into the mixer. Continue running the mixer for about 5-6 minutes until the dough is smooth. Cover the dough bowl with plastic wrap. Keep the dough bowl in a warm place until it has doubled in size. This whole process takes around 2 hours.

Preheat the oven to 400 degrees Fahrenheit. Now use fingers to stretch the dough out to a round shape. Carefully spread basil sauce and mozzarella cheese on top of the dough. Bake until golden brown, for about 20 to 25 minutes. While the focaccia bread bakes, brush melted butter on top. Serve warm.