Basil Pesto Focaccia Bread
This homemade pesto focaccia bread is light and airy on the inside with a golden, olive oil-crisped crust, and a generous layer of basil pesto on top. It’s a no-knead bread made entirely by hand, and it’s one of the easiest and most flavorful breads you’ll ever bake.
About this pesto focaccia
I love making focaccia because it’s such a forgiving and rewarding bread. This pesto version takes a simple, high-hydration dough, loads it up with olive oil, and finishes it with basil pesto that sinks into the dimples and caramelizes slightly in the oven.
The dough has around 91% hydration, which sounds intimidating but is actually what makes this so easy. A wetter dough means you don’t need to knead it at all. Instead, the dough is stretched and folded over itself a few times to build structure. That high hydration is also what creates all those beautiful, open air pockets and the light, airy crumb.
The bottom and sides of the dough get crisped in a generous amount of extra virgin olive oil, almost like it’s being fried in the pan. This gives the bread that signature golden, crunchy crust that contrasts so well with the soft interior. You can make this pesto focaccia bread from start to finish in under 4 hours, or mix the dough the day before and let it rest in the fridge overnight for even more flavor development. If you have a sourdough starter and want to skip the yeast entirely, try my sourdough focaccia instead.
Key ingredients and why
Baker’s schedule
Here are two options depending on your timing. Both produce great bread, but the overnight version gives you a little more flavor depth.
Same-day pesto focaccia
- 9:00 AM – Mix the dough.
- 9:15 – 10:15 AM – Perform 4 sets of stretch and folds, one every 15 minutes.
- 10:15 AM – Transfer dough to oiled pan and spread out.
- 10:15 AM – 12:00 PM – Second rise until doubled and jiggly.
- 12:00 PM – Top with pesto, dimple, and bake.
Overnight pesto focaccia
- Evening – Mix the dough, perform one set of stretch and folds, cover and refrigerate overnight.
- Next morning – Transfer dough to oiled pan, let rest at room temperature for 10 minutes, then spread out.
- Allow to rise.
- Top with pesto, dimple, and bake.
The method
- Combine water and yeast in a bowl. Add the flour and salt, and mix together create a wet and well-combined, shaggy dough ball.
- Leave it to sit for 15 minutes before applying 4 sets of stretch and folds spread out over an hour.
- Each set is just stretching one side of the dough up and over itself, then turning the bowl and repeating until all sides are folded. Use wet hands or the dough will stick to you.
Stretch and folds
A stretch and fold method is when one side of the dough is stretched up and pulled over itself. The bowl is then turned a quarter turn and this move is repeated on the following side. Continue stretching and folding and turning the bowl until all sides have been folded. That is ‘one set’ of stretch and folds.
The first time you perform a set of stretch and folds, the focaccia dough will be very shaggy and the dough will rip easily. As the folds are carried out over the next while, the gluten structure is created and the dough gains strength. Use wet hands when doing this or the dough will stick to you!
By the last stretch and fold there will be a significant difference in texture and the dough should be able to stretch up quite high and feel strong. The dough will also be rising during this period and it will feel airier.
Overnight option: You can also mix the dough, give it one set of stretch and folds, and then transfer it to the fridge overnight. A long cold rest develops the gluten naturally and adds more complex flavor to the bread. The next day, just move the dough to an oiled pan, let it come to room temperature for about 10 minutes, and carry on with the second rise.
Second rise
- Drizzle the bottom of the pan with a generous amount of olive oil and then tip in the dough. Leave it to sit and rest for 5-10 minutes, then use oiled fingers to spread the dough out into the pan.
- Let the dough rise at room temperature for around 1-1.5 hours until it has just doubled and it jiggles when the pan is shaken.
- Dollop spoonfuls of basil pesto sauce over the dough. Use your fingers to spread the pesto out over the dough.
- Use oiled fingers to create deep dimples on the top of the dough, pushing all the way down.
- Bake the focaccia until puffed and deep golden brown and the bread pulls away from the edges of the pan.
Tips for the best pesto focaccia
Serving suggestions
This pesto focaccia is delicious on its own, still warm from the oven. It also works well as a side dish with soups, stews, lasagna, or pasta. Use slices to mop up sauces or dip into a bowl of good olive oil and balsamic vinegar.
For sandwiches, slice the focaccia horizontally and fill with mozzarella, roasted vegetables, prosciutto, or whatever you like. The bread is sturdy enough to hold up well. If you’re after another easy, olive oil-heavy flatbread, my fougasse is a great one to try next.
How to store focaccia bread
- Room temperature: Wrap tightly or store in an airtight container for up to 3 days. The crust will soften over time but the bread stays good.
- Freezing: Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw at room temperature and reheat in a 350°F / 175°C oven for 5-10 minutes to crisp the crust back up.
- Reheating: Pop slices in a toaster oven or under the broiler for a minute or two to bring back the crispness.
Pesto Focaccia
Equipment
Ingredients
- 480 g water lukewarm
- 2 teaspoons instant yeast or active dried
- 530 g all-purpose flour with a protein level of at least 11%, or bread flour
- 1 ½ teaspoon fine salt
Toppings
- 4 Tablespoons extra virgin olive oil plus more for topping
- 60 g basil pesto
- Flaky salt
Instructions
- In a large bowl combine the yeast, lukewarm water, flour, and salt and mix together to create a wet and well-combined, shaggy dough ball. If using active dried yeast, let it dissolve in the lukewarm water for 5 minutes before mixing it with the rest of the dough ingredients. 480 g water, 2 teaspoons instant yeast, 530 g all-purpose flour, 1 ½ teaspoon fine salt
- Leave it to sit for 15 minutes before applying 4 sets of stretch and folds spread out over an hour, one set every 15 minutes (though this timing isn't set in stone, don't worry if it's less or more). Use wet hands when doing this, or the dough will stick to you.
- Drizzle the bottom of a 9×13-inch pan generously with olive oil. You can line the pan with parchment paper as well if you think your pan might stick. 4 Tablespoons extra virgin olive oil
- Transfer the dough into the oiled pan. Leave it to sit and rest for 5-10 minutes, then use oiled fingers to spread and stretch the dough out into the pan. If the dough resists stretching out, give it a rest and try again in a few minutes.
- Let the dough rise at room temperature for around 1 to 1.5 hours until it has just doubled and it jiggles when the pan is shaken. How fast the dough rises will depend on the temperature. It's always best to watch the dough and not the clock. Don't let it rise too much or the dough can become too fragile and deflate.
- Preheat the oven to 450°F / 230°C.
- Dollop spoonfuls of basil pesto over the dough. Drizzle a little olive oil over your fingers and use your fingers to spread the pesto out over the dough. Then use oiled fingers to create deep dimples on the top of the dough, pushing all the way down. Do this all over the bread. Sprinkle with flaky salt. 60 g basil pesto, Flaky salt
- Bake the focaccia for 25-30 minutes until puffed and deep golden brown and the bread pulls away from the edges of the pan. If the pesto starts browning too much on top, loosely cover the bread with aluminum foil.
- Remove the focaccia from the oven and let it sit for 3-4 minutes. Carefully remove it from the pan, then let it cool further on a wire cooling rack before serving.
Notes
- Overnight option: Mix the dough, give it one set of stretch and folds, then cover and refrigerate overnight (up to 24 hours). The next day, transfer to the oiled pan and continue with the second rise. Let it rest at room temperature for 10 minutes first, as cold dough springs back. The overnight rest adds more complex flavor.
- Pan options: A 9×13 inch / 23x33cm metal baking pan works best. I use this one (affiliate link) A cast-iron skillet (12 inch / 30cm) also works well and creates an extra crispy bottom crust.
- Pesto: Store-bought or homemade basil pesto both work. You can substitute with sun-dried tomato pesto or olive tapenade.
- Halving the recipe: Use half the dough ingredients and bake in an 8×8 inch or 9×9-inch pan.
- Flour: Use a flour with a protein level of at least 11% for the best structure. Bread flour, all-purpose flour, or a mix of both all work.
- Storage: Wrap tightly and store at room temperature for up to 3 days. Freeze tightly wrapped for up to 3 months. Reheat in a 350°F / 175°C oven for 5-10 minutes.
- The dough is supposed to be very wet. At around 91% hydration, this is a sticky, sloppy dough. Don’t add extra flour. The stretch and folds will develop the structure.
