Ingredients
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3 tbsp olive oil, divided
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1 lb pizza dough, at room temperature
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1/2 cup prepared sun-dried tomato pesto
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1/2 cup prepared basil pesto
Steps
1
Preheat oven to 400°F. Brush bottom of 9x13-inch baking pan with 1 tbsp oil. Stretch and press the pizza dough into pan. Brush top of dough with remaining 2 tbsp oil.
2
Press fingertips into pizza dough all the way to bottom to create holes all over. Bake 20–25 min., until golden.
3
Brush the sun-dried tomato pesto and basil pesto onto dough lengthwise in 5 stripes, alternating between pestos to create strips. Bake another 18 min., until edges are golden brown.
4
With a large spatula, remove the focaccia from pan. With a sharp chef’s knife or pizza cutter, cut focaccia to form 10 striped sticks.
