Name: Pesto Focaccia Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 58 min
Cuisine: Italian
Ingredients: 585 g bread flour (4 ½ cups, spooned and levelled); 2 ¼ teaspoons instant yeast; 1 teaspoon sugar or honey; 1 teaspoon cooking salt or kosher salt; 2 cups warm water (500 ml); 2 tablespoons olive oil (plus more for greasing); ⅓ cup basil pesto; 1 tablespoon finely shredded Parmesan cheese; Flaky sea salt for sprinkling

Print Recipe· 4.1 from 12 reviews

If you love the idea of soft, pillowy bread infused with vibrant green pesto and a crispy golden crust, then you’re going to be head over heels for this Pesto Focaccia Recipe. It’s one of those magical breads that feels fancy enough for guests but is surprisingly simple to make at home. The delightful aroma of basil, garlic, and olive oil mingles with the warm bread, making each bite a perfect balance of fragrant, cheesy, and slightly salty goodness that will have you reaching for seconds (and thirds) without hesitation.

Ingredients You’ll Need

The image shows a tray with several small dishes of ingredients arranged neatly on a white marbled surface. At the top right, there is a white bowl filled to the brim with a soft white powder. To the left of the bowl, there is a clear glass jar filled with water. Below the jar, a small clear bowl holds golden yellow oil. Three small chunks of pale yellow cheese sit just below the oil. To the right of the cheese, a small grey bowl contains coarse white salt. In the center of the tray, there are three small clear bowls filled with different powders: white granules, light beige granules, and fine white salt. To the far right, a clear bowl is filled with a green, slightly chunky sauce with visible bits of herbs. The tray itself is covered with white parchment paper. photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of straightforward ingredients is all it takes to create this luscious Pesto Focaccia Recipe. Each component plays a starring role—from the robust bread flour that gives the focaccia its chewy texture to the vibrant basil pesto that injects fresh, herbaceous flavor.

Bread flour (585 g / 4 ½ cups): Provides the perfect protein structure for a chewy and tender crumb.
Instant yeast (2 ¼ teaspoons): Speeds up fermentation and helps the dough rise beautifully without fuss.
Sugar or honey (1 teaspoon): Feeds the yeast and adds a subtle touch of sweetness.
Cooking or kosher salt (1 teaspoon): Enhances the flavors and balances the dough.
Warm water (2 cups / 500 ml): Activates the yeast and hydrates the flour for perfect dough development.
Olive oil (2 tablespoons plus extra): Adds richness, helps with dough elasticity, and crisps the crust.
Basil pesto (⅓ cup): Bursts of bright, herby flavor that make this focaccia unforgettable.
Finely shredded parmesan (1 tablespoon): Adds savory depth and a slightly nutty note on top.
Flaky sea salt: Sprinkled over the baked focaccia for a delightful crunch and salty finish.

How to Make Pesto Focaccia Recipe

Step 1: Combine and Form the Dough

Start by mixing your bread flour, instant yeast, sugar, and salt (toss the salt to the side of the bowl to avoid killing the yeast) with warm water using a spatula until a shaggy, loose dough forms. This is where the magic begins as you bring all those simple yet essential ingredients together.

Step 2: Optional Refrigerated Fermentation

If you want to deepen the flavor complexity and get an even air bubble distribution, cover your dough and chill it in the fridge overnight or up to 72 hours. This slow fermentation step is a wonderful option but not mandatory—you can proceed directly to shaping if short on time.

Step 3: First Rise and Stretch & Folds

Cover your bowl with plastic wrap and place it in a warm spot for one hour. Every 15 minutes, perform stretch and folds by lifting each side of the dough (think north, south, east, west) and folding it over the center, rotating the bowl 90 degrees each time. This strengthens the gluten and encourages a beautiful rise.

Step 4: Final Rest After Stretching

After your four rounds of stretch and folds (done every 15 minutes), let the dough rest for an additional 15 minutes. It should puff up noticeably, nearly doubling from its original size—a sign it’s ready for the next stage.

Step 5: Preheat and Prep Your Baking Pan

Set your oven to 220°C (200°C fan forced) or 425°F. Meanwhile, drizzle a little olive oil into a deep 9×13 inch (23×33 cm) baking pan and rub it all over the base and sides so your focaccia won’t stick and gets a golden edge.

Step 6: Second Rise in the Pan

Transfer your dough into the prepared pan. Gently stretch and press it out to the corners—it’s okay to coax it along by lifting and letting its weight stretch it naturally. Cover with plastic wrap again and let it prove for 45-60 minutes until it’s thick, bubbly, and jiggles when you gently shake the pan.

Step 7: Final Touches Before Baking

Drizzle 2 tablespoons of olive oil evenly over the dough’s surface and spread it with your hands. Dollop the vibrant basil pesto over the top, spreading it gently so you get ribbons of green throughout the focaccia. Sprinkle the finely shredded parmesan and a generous pinch of flaky sea salt. Then dimple the dough all over by pressing your fingertips deeply—this gives focaccia its signature rustic texture and helps hold the toppings.

Step 8: Bake to Golden Perfection

Bake for 23 to 26 minutes until the edges and bottom are a gorgeous golden brown and the crust is crisp. That amazing aroma will fill your kitchen, signaling that your Pesto Focaccia Recipe is ready to be devoured.

How to Serve Pesto Focaccia Recipe

The image shows a rectangular metal baking pan filled with raw dough that is thick and pale off-white in color. On top of the dough, there is a spread of green pesto sauce that has a slightly coarse texture with visible bits of herbs and oil, unevenly covering most of the surface. The pan sits on a white marbled surface. To the right, there is a small clear glass bowl with more pesto sauce, two small chunks of grated cheese, and a small glass of golden yellow oil. A black cloth with white stripes is partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped basil or a light drizzle of extra virgin olive oil compliments the existing flavors perfectly. A sprinkle of grated parmesan or thin slices of sun-dried tomatoes can add visual appeal and an extra pop of taste.

Side Dishes

Pesto focaccia is fantastic paired with a bright salad, soups like tomato basil or minestrone, or topped with fresh mozzarella and ripe tomatoes for a delicious bruschetta-style snack.

Creative Ways to Present

Slice the focaccia into strips to serve alongside antipasto platters, or cube it to top pasta salads for an extra herbaceous crunch. You can even use it as the base for personalized focaccia pizzas by adding your favorite toppings before a quick re-bake!

Make Ahead and Storage

Storing Leftovers

Wrap leftover focaccia tightly in plastic wrap or keep in an airtight container at room temperature. It will stay fresh for up to 2 days without losing its delightful texture or flavor.

Freezing

You can freeze the focaccia whole or in slices by wrapping tightly in foil and placing it in a freezer-safe bag. It keeps well for up to 3 months, making it a perfect make-ahead treat.

Reheating

To bring back that fresh-baked crispness, reheat the focaccia in a 180°C (350°F) oven for about 10 minutes. Avoid microwaves if you want to keep the crust invitingly crunchy.

FAQs

Can I use regular all-purpose flour instead of bread flour?

While bread flour is ideal for its higher protein content that gives focaccia its chewy texture, you can use all-purpose flour in a pinch. Just expect the crumb to be a little softer and less structured.

Do I have to use instant yeast or can I use active dry yeast?

Instant yeast works best since it absorbs faster and doesn’t require proofing, but you can substitute active dry yeast by proofing it in warm water with sugar before mixing with the flour.

How important is the stretch and fold technique?

Stretch and folds strengthen your dough’s gluten network, trap air to create beautiful bubbles, and improve texture, so it’s worth the extra effort to get the best results.

Can I make this focaccia without the refrigerated fermentation?

Yes! The overnight ferment is optional and enhances flavor and texture. If time is tight, simply follow the regular rising and folding steps for delicious bread.

Is this recipe suitable for vegans?

Almost—just skip the parmesan or swap it for a vegan cheese alternative and ensure your pesto is free from dairy to maintain that vibrant herb flavor.

Final Thoughts

This Pesto Focaccia Recipe is genuinely one of those comforting breads that feels special but is absolutely do-able for home bakers of all levels. Its inviting aroma, tender crumb, and punchy pesto make every bite memorable. I encourage you to dive in, get a little messy with your hands, and enjoy this wonderful Italian classic fresh from your oven. Trust me, your family and friends will be asking for more!

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