Easy Homemade Focaccia with Pesto Recipe

Introduction

Discover the joy of baking with this easy homemade focaccia topped with fresh, vibrant pesto. This rustic Italian bread offers a soft, pillowy interior with a crispy golden crust, perfectly complemented by herbaceous pesto. Ideal for appetizers, sandwiches, or paired with your favorite pasta dishes.

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1¾ cups warm water (about 110°F)
• ½ cup extra virgin olive oil, divided
• Coarse sea salt for topping
• Fresh rosemary (optional)
• For the pesto topping:
• 2 cups fresh basil leaves, packed
• ½ cup freshly grated Parmesan cheese
• ⅓ cup pine nuts
• 3 cloves garlic, peeled
• ½ cup extra virgin olive oil
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Optional: 2 tablespoons fresh lemon juice

Instructions

1. Step 1: In a large mixing bowl, whisk together flour, yeast, and salt. Add warm water and ¼ cup olive oil, mixing with a spoon until a sticky, shaggy dough forms. No kneading required.
2. Step 2: Drizzle 1-2 tablespoons olive oil over the dough and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 60–90 minutes, until doubled and bubbly.
3. Step 3: Prepare the pesto by combining basil, Parmesan, pine nuts, garlic, salt, pepper, and lemon juice (if using) in a food processor. Blend while drizzling in olive oil until smooth. Set aside.
4. Step 4: Oil a 9×13-inch baking pan with 2–3 tablespoons olive oil. Gently transfer the risen dough, stretching it toward the edges without deflating the air bubbles. It’s okay if it doesn’t reach the corners immediately.
5. Step 5: Let the dough rest uncovered for 20–30 minutes. Meanwhile, preheat oven to 425°F with a rack in the middle position.
6. Step 6: Drizzle 1 tablespoon olive oil over the dough. Using your fingertips, press deep dimples spaced about one inch apart across the surface without tearing the dough. Sprinkle with coarse sea salt and rosemary if desired.
7. Step 7: Bake the dough for 20 minutes until light golden. Remove from oven and immediately spread ½ cup pesto evenly over the hot bread.
8. Step 8: Return the bread to the oven for 5–7 minutes more, until edges are golden and crispy. Remove and brush edges with a little olive oil. Cool on a rack for 10 minutes before slicing.

Tips & Variations

• Use high-quality extra virgin olive oil and fresh basil for the best pesto flavor.
• To add more depth, toast pine nuts lightly before blending into pesto.
• For a baked pesto flavor, spread half the pesto before baking and the rest after baking.
• Try topping focaccia with sun-dried tomatoes and feta or caramelized onions and rosemary for tasty variations.
• Gluten-free option: Use a gluten-free flour blend with xanthan gum and increase water slightly.

Storage

Store focaccia at room temperature wrapped in a clean kitchen towel or parchment paper for up to 2 days. For longer freshness, place cooled focaccia in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5–7 minutes to revive crispness. Focaccia also freezes well before or after baking; thaw refrigerated dough before shaping and rising, or reheat slices directly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Refrigerate it in an oiled bowl, covered with plastic wrap. Allow it to come to room temperature before shaping and baking.

How do I achieve the classic focaccia dimples?

Press your fingertips straight down into the dough, nearly to the bottom of the pan, but avoid tearing it. These dimples hold olive oil and create the signature texture. Apply olive oil generously over the surface before baking.

Easy Homemade Focaccia with Pesto Recipe

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★★★★★

4.8 from 56 reviews

This easy homemade focaccia with pesto recipe combines traditional Italian flatbread with a vibrant, fresh basil pesto topping. Featuring a no-knead, high-hydration dough that yields a pillowy soft interior with a crispy golden crust, this focaccia is perfect as an appetizer, sandwich base, or accompaniment to soups and salads. The homemade pesto is made from fresh basil, pine nuts, Parmesan, garlic, and quality extra virgin olive oil, adding herbaceous and nutty flavors that perfectly complement the bread. Minimal equipment is required, making this rustic Italian favorite accessible for home bakers.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 3/4 cups warm water (around 110°F)
• 1/4 cup extra virgin olive oil (plus 3–4 tablespoons for oiling and drizzling)

For the Pesto Topping

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup pine nuts (toasted)
• 3 cloves garlic, peeled
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Optional: 2 tablespoons fresh lemon juice

For Garnish

• Coarse sea salt
• Fresh rosemary (optional)

Instructions

1. Prepare the Dough: In a large mixing bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons instant yeast, and 2 teaspoons salt. Add 1 ¾ cups warm water and ¼ cup olive oil, mixing with a wooden spoon or spatula until all flour is hydrated and a sticky, shaggy dough forms. No kneading is required.
2. First Rise: Drizzle 1-2 tablespoons olive oil over the dough, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm draft-free spot for 60-90 minutes until doubled in size and bubbly.
3. Shape the Focaccia: Oil a 9×13-inch baking pan with 2-3 tablespoons olive oil. Transfer the dough gently to the pan, stretching it toward the edges without deflating the air bubbles. It’s okay if it doesn’t reach corners immediately.
4. Second Rise: Let the dough rest uncovered in the pan for 20-30 minutes while preheating the oven to 425°F. After resting, drizzle 1 tablespoon olive oil over the top and create dimples using your fingertips spaced about 1 inch apart, pressing almost to the pan bottom without tearing.
5. Add Seasoning: Sprinkle the dough with coarse sea salt and optionally fresh rosemary. This enhances the classic focaccia texture and flavor.
6. Bake the Focaccia: Bake dimpled dough in the oven for about 20 minutes until light golden and edges begin to crisp.
7. Prepare Pesto: While baking, place basil leaves, toasted pine nuts, garlic, Parmesan, salt, pepper, and lemon juice (if using) in a food processor. Pulse while slowly drizzling in ½ cup olive oil until smooth and vibrant.
8. Add Pesto Topping: Remove the focaccia from the oven and spread ½ cup of fresh pesto evenly over the hot surface. For more layers, you can spread half the pesto before baking and the rest after baking.
9. Finish Baking: Return the pesto-topped focaccia to the oven for another 5-7 minutes until edges are golden brown and the center is firm.
10. Cool and Serve: Remove from oven, brush edges with extra olive oil for shine, cool in the pan for 5 minutes, then transfer to a wire rack for 10 minutes before slicing.

Notes

• Use high-quality extra virgin olive oil for best flavor throughout dough and pesto.
• Keep dough wet and sticky for authentic focaccia texture, avoid adding extra flour.
• Proper dimpling is essential to create oil pockets and texture.
• Control warm room temperature (75-78°F) for optimal dough fermentation.
• Both dough and pesto can be prepared a day ahead to develop flavor.
• Focaccia stores well at room temperature wrapped in a kitchen towel for 2 days or refrigerated in airtight container up to 5 days.
• Dough and baked focaccia freeze well; thaw and reheat as needed.
• Reheat focaccia in 350°F oven for 5-7 minutes to restore crispness.
• Gluten-free version can be made by substituting flour and adding psyllium husk powder.

Keywords: focaccia, pesto, Italian bread, homemade bread, basil pesto, no-knead focaccia, Italian cuisine