Pesto Focaccia

stack of 5 slices of focaccia on wood cutting board with fresh basil surrounding, beside block of parmesan and glass of white wine.

5 from 12 votes

That flat, dimple bread you get from your favorite Italian restaurant, yes that's focaccia. And you can make your own at home with this homemade Pesto Focaccia recipe that results in a loaf that's so light and fluffy with a crispy golden crust and swirled with pesto throughout.

Prep Time20

Cook Time30

Rise Time4

Total Time5

Course: Appetizer, Side Dish

Cuisine: Italian

Servings:

Calories: 174kcal

Author: Courtney Paige

Equipment

Mixing Bowl
Whisk
Measuring cups and spoons
Rubber Spatula
9x13 box pan
2 Forks
cheese grater
Meat Thermometer

Ingredients

1 packet active dry yeast
2 ¼ cup luke warm water
1 tbsp Mike's hot honey
5 cups all purpose flour
2 tbsp Green Goddess Seasoning Trader Joe's, or sub Italian seasoning
3 tbsp pesto divided
3 tbsp olive oil divided
2 tbsp unsalted butter
flaky sea salt for topping
¼ cup shredded parmesan for topping
Goat Cheese Pesto optional, for topping

Instructions

First rise:

In a large mixing bowl, whisk together lukewarm water, active dry yeast, and hot honey. Let it sit for 5 minutes until the yeast has dissolved and the water is creamy.
Then, add the flour and green goddess seasoning to the bowl and stir together until all of the liquid is absorbed by the flour. Mix with a rubber spatula until a shaggy dough forms.
In a clean mixing bowl, use a rubber spatula to spread 2 tablespoons of pesto and 1 tablespoon of olive oil all around the bowl.
Place the dough ball into the bowl with the pesto/olive oil mixture and cover it with plastic wrap or a towel. Allow the dough to rise at room temperature for 2 hours. It should double/triple in size.

Second Rise:

Use the butter to generously coat a baking dish (note: you can use parchment paper, butter that, too). The bread will stick to any places that are not covered in butter! Be sure to coat the whole thing. Pour another tablespoon of olive oil into the pan and spread around.
I learned this trick from Alexandra Stafford: Keep the dough in the bowl and using a fork in each hand, gather up edges of the dough farthest from you and lift up and over into the center of the bowl. Give the bowl a quarter turn and repeat the process. Do this 2 more times; you want to deflate dough while also forming it into a rough ball.
Transfer the dough to the buttered pan. The bread will spread to the edges of the pan. Let the dough rise again in a warm spot for about 1-2 hours.

Bake:

When the bread has filled the pan and risen, pre heat you’re oven to 450°F and spread the remainder of the olive oil and another tablespoon of pesto on the top of the bread.
Then, it’s time to ‘dimple’ the focaccia. Use your fingers (like you’re aggressively typing or playing an instrument) to create deep depressions in the dough. Try to touch the bottom of the pan on each impression.
Sprinkle the bread with sea salt before baking. Bake for 25-30 minutes or until the focaccia is puffed and golden brown.
Top with fresh parmesan and apaigeofpositivity: Goat Cheese Pesto for dipping / spread on top!

Notes

If your water + yeast mixture does not get creamy, it is an indication the yeast may have gone bad. Check the expiration date and do not proceed with expired yeast.

Focaccia is best eaten the day it’s made, but keeps well in the freezer! Slice into pieces and store in a ziplock or air-tight container, then reheat it on a baking sheet at 300°F in the oven for 10-15 minutes.

Nutrition