This pesto focaccia bread recipe shows you how to make soft, tender focaccia bread with a crisp golden crust, infused with fragrant basil pesto and extra‑virgin olive oil - perfect as a side, snack or for sandwiches.
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A Quick Look At The Recipe
✅ Recipe Name: Pesto Focaccia Bread
🕒 Ready In: 1 hour 40 minutes
👪 Serves: 8
🍽 Calories: 341 per serving
🥣 Main Ingredients: Strong Bread Flour, Dried Yeast, Salt, Sugar, Extra Virgin Olive Oil, Pesto, Basil Leaves
📖 Dietary Info: Vegetarian, contains gluten and dairy
👌 Difficulty: Moderately Easy
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Focaccia is a flat, oven-baked Italian bread, made in a similar way to pizza dough - it's often called pizza bianca.
We eat it a lot at home, and my 18-year-old often bakes one to have with our favourite pasta dishes.
It's ideal for soaking up sauces, dipping into pesto, or serving alongside soups and salads.
Making focaccia from scratch is simple, and the result is a soft, airy bread with a crisp, golden crust that works for nearly any meal.
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✔️ Why should you try it?
- Simple ingredients you probably already have in the kitchen.
- Herb‑packed flavour from basil pesto and sea salt.
- Soft, pillowy interior with olive oil crust.
- Great as a side, snack, sharing basket loaf or sandwich base.
- Freezes brilliantly for make‑ahead meals.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Strong Bread Flour - gives the focaccia a chewy, structured texture thanks to the gluten.
Sea Salt Flakes - add flavour and a delicate crunch. Fine salt can be used if needed.
Caster Sugar - helps activate the yeast. Honey or maple syrup works as a natural alternative.
Fast-Action Dried Yeast - makes the bread rise quickly. Active dry yeast or fresh yeast can also be used, with slightly longer proving times.
Tepid Water - needed to activate the yeast and ensure proper fermentation.
Extra-Virgin Olive Oil - incorporated into the dough for a rich, tender crumb, not just as a topping.
Basil Pesto - spooned on top for flavour. Store-bought pesto, sun-dried tomato pesto, or walnut pesto are good alternatives.
Grated Parmesan - sprinkled on for a golden, savoury crust. Optional but adds extra flavour.
Fresh Basil Leaves - optional, added at the end for colour and aroma.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
There are plenty of ways to customise this pesto focaccia bread to suit your taste or whatever you have in the kitchen. You can experiment with different toppings, cheeses, and herbs to make it your own.
- Cheese variations - Swap Parmesan for Pecorino, mozzarella, or a sprinkle of feta for a richer, creamier finish.
- Herb twists - Add rosemary, thyme, oregano, or a mix of fresh herbs to the dough or on top for extra flavour.
- Nutty pesto - Try walnut or cashew-based pesto instead of classic basil for a different flavour.
- Vegetable toppings - Cherry tomatoes, roasted red peppers, caramelised onions, or olives make the focaccia more substantial and colourful.
- Garlic focaccia - Rub crushed garlic into the dough or drizzle roasted garlic-infused olive oil on top.
- Mini focaccia - Make individual-sized focaccia for lunches, picnics, or as a side for soups and salads.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the strong bread flour and salt in a large bowl and mix together. In a separate jug or small bowl, combine the yeast and sugar with 325 ml of tepid water. Pour the yeast mixture and olive oil into the flour and bring everything together with your hands until a rough dough forms.
Two: Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook. Place the dough in a lightly oiled bowl and cover with cling film.
Three: Leave the dough to rise in a warm spot for about 1 hour, or until it has doubled in size.
Four: Lightly oil a baking tray and gently press the dough out with your hands so it spreads to the edges - no rolling pin needed. Cover with a clean tea towel and leave it to rise for 40 minutes.
Five: Preheat the oven to 220 °C (200 °C fan/ 430 °F/ Gas 7). Use your fingertips to make dimples all over the dough - this helps the focaccia hold the olive oil and pesto, giving it a soft, flavourful crumb.
Six: Bake the dough for 15 minutes until it starts to turn golden. Remove from the oven and spoon over the pesto, then sprinkle with grated Parmesan and a pinch of sea salt. Return to the oven for another 5-8 minutes, until the top is golden, bubbling, and aromatic.
Seven: Drizzle with extra-virgin olive oil and serve warm, perfect for dipping, with pasta, or alongside soups and salads.
Top Tips
- A slightly wetter dough creates a soft, airy crumb with those signature open pockets.
- Let the dough rise until doubled; longer fermentation adds depth of flavour.
- Press with your fingers to hold pesto, oil, and seasoning, giving classic focaccia texture.
- A preheated oven ensures a crisp exterior while keeping the inside soft and springy.
🍴 Serving suggestions
Focaccia bread is perfect for stretching a meal and keeping those ever-hungry kids satisfied. It works beautifully alongside my marmite spaghetti, easy cheesy pasta, creamy bacon and pumpkin pasta and chicken and broccoli pasta bake. It's also a great side for risotto too.
In the colder months, it's equally delicious served with warming soups, like curried parsnip and apple soup and roasted swede soup.
Storage
Store - keep the focaccia in an airtight container at room temperature for up to 2 days.
Freeze - wrap the cooled bread tightly in cling film or foil and freeze for up to 3 months. Defrost (thaw) at room temperature or warm in the oven before serving.
Did you know you can also freeze uncooked focaccia dough? Once the dough has risen, gently knock the air out, shape it into a ball, and wrap it tightly in plastic wrap brushed with olive oil to prevent sticking. When you're ready to bake, defrost the dough in the fridge, then bring it to room temperature before pressing it into a baking tray and finishing as usual.
❓ Frequently asked questions
Gently press your finger into the dough. The indentation should slowly spring back. If it bounces back immediately, it needs more time; if it doesn't spring back at all, it may be over-proofed.
Focaccia needs enough water and proving time to create its signature soft, open crumb. If the dough hasn't doubled in size or is too dry, the bread will be dense. Make sure both rises are completed fully, and keep the dough slightly wet when shaping to trap air.
Fresh focaccia is best eaten within 2-3 days. Store it in an airtight container at room temperature. To reheat and restore a crisp crust, warm slices in the oven rather than a microwave.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Dense or heavy texture | Knead the dough until smooth and elastic, ensure proper hydration, and check that the yeast is fresh and active. Allow the dough to rise fully. |
| Flat or poor rise | Make sure the dough has doubled in size during proving. Use bread flour for better structure and make sure yeast is in date. |
| Soggy middle | Bake in a fully preheated hot oven. Avoid adding too much liquid or oil on top, and make sure the crust forms quickly. |
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Recipe
Pesto Focaccia Bread Recipe
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Equipment
- Baking Tin
Ingredients
- 500 g Strong White Bread Flour
- 1½ teaspoon Salt
- 325 ml Tepid Water
- 1 teaspoon Caster Sugar
- 7 g Fast Action Yeast
- 2 tablespoon Extra Virgin Olive Oil
- 5 tablespoon Pesto
- 30 g Parmesan grated
- 1 teaspoon Sea Salt Flakes
- 10 Basil leaves
- 2 tablespoon Extra Virgin Olive Oil for drizzling
Instructions
- Place the strong bread flour and salt in a large bowl and mix together. In a separate jug or small bowl, combine the yeast and sugar with 325 ml of tepid water. Pour the yeast mixture and olive oil into the flour and bring everything together with your hands until a rough dough forms.500 g Strong White Bread Flour, 1½ teaspoon Salt, 325 ml Tepid Water, 1 teaspoon Caster Sugar, 7 g Fast Action Yeast, 2 tablespoon Extra Virgin Olive Oil
- Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook. Place the dough in a lightly oiled bowl and cover with cling film.
- Leave the dough to rise in a warm spot for about 1 hour, or until it has doubled in size.
- Lightly oil a baking tray and gently press the dough out with your hands so it spreads to the edges - no rolling pin needed. Cover with a clean tea towel and leave it to rise for 40 minutes.
- Preheat the oven to 220 °C (200 °C fan/ 430 °F/ Gas 7). Use your fingertips to make dimples all over the dough - this helps the focaccia hold the olive oil and pesto, giving it a soft, flavourful crumb.
- Bake the dough for 15 minutes until it starts to turn golden. Remove from the oven and spoon over the pesto, then sprinkle with grated Parmesan and a pinch of sea salt. Return to the oven for another 5-8 minutes, until the top is golden, bubbling, and aromatic.5 tablespoon Pesto, 30 g Parmesan, 1 teaspoon Sea Salt Flakes
- Drizzle with extra-virgin olive oil, scatter over basil leaves and serve warm.10 Basil leaves
Notes
- Use strong bread flour for a chewy, structured crumb; all-purpose flour works for a softer loaf.
- Make sure yeast is fresh and water is tepid to get a good rise.
- First rise: about 1 hour until doubled; second rise: 40 minutes after shaping.
- Bake in a hot oven for a crisp crust; add pesto and Parmesan in the last 5-8 minutes.
- Serve warm with pasta, risotto, or soup; dough can be frozen after first rise, cooked bread freezes up to 3 months.
I'm linking this recipe up to #CookBlogShare which this week is hosted by Sew White.
Helen says
We love focaccia and this one looks fab! I don't think I'd have to worry about leftovers if I made this...
#cookblogshare
Gail Montero says
Yummy! This is one flavorful bread. Love that it's savory and may be paired with many dishes though perfect on its own!
Adrianne says
This focaccia with pesto sounds and looks absolutely delicious! I love how easy it seems with great flavour and it can be served with just about anything!!
Kelli says
This pesto focaccia sounds delicious! Love that it's faster to make than recipes I've tried in the past.
rika says
I love focaccia and usually buy from the store! Thanks for sharing the recipe. I am going to make this soon. The pesto sure will make it tastes delicious.
Chichi says
Thank you so much for this easy focaccia recipe. Been looking for a nice one. Looks like I have found one.
Sisley White says
Oh yummy! What a brilliant mix of flavours. I love focaccia and pesto but I've never put them together before. Absolutely Yum
Thank you for linking up to #CookBlogShare x
Kat (The Baking Explorer) says
This looks so tasty! I'm a big pesto and a big focaccia fan so I know I'd love this!