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easy focaccia cut into squares
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5 from 9 votes

Pesto Focaccia

This easy homemade focaccia flavoured with basil pesto is the perfect side dish for pasta, risotto or salad. The dough can be made by hand, or in a mixer if you prefer, and the end result is a deliciously soft bread with a crispy golden top. Just how focaccia should be!
Course Side Dish
Cuisine Italian
Keyword focaccia
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 341kcal
Author Beth Sachs

Ingredients

  • 500 g Strong White Bread Flour
  • 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 bowl or jug mix the yeast and sugar with 325ml of tepid water and leave to stand for a few minutes. Add the yeast water and olive oil to the flour mix and bring together with your hands.
  • Knead the dough on a lightly floured surface for 10 minutes (you can also use a mixer with dough attachment if you prefer). Place the ball of dough in a lightly oiled bowl and cover with cling film.
  • Leave to rise for 1 hour in a warm place (it should have doubled in size).
  • Preheat the oven to 220°c (200 fan/ 425F/ Gas 7).
  • Lightly oil a baking sheet and push the dough out with your hands, so the dough spreads over the baking tin. There is no need to use a rolling pin here. Leave to rise for 40 minutes covered with a clean tea towel.
  • Make finger indentations into the dough and bake for 15 minutes at 220°c (200 fan). Take out of the oven and drizzle over the pesto, sprinkle over the grated Parmesan and sea salt and return to the oven for a further 5-8 minutes.
  • Serve with fresh basil leaves and more olive oil.

Notes

  • Freezing Information: After the dough rises, punch it down to release the air. Freeze the dough. Lightly coat a large piece of clingfilm with olive oil and wrap the dough ball making sure you squeeze out all the air. Freeze for up to 3 months. Defrost in a fridge and allow to return to room temperature before shaping the dough into the baking tin.
  • The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Pesto Focaccia
Amount per Serving
Calories
341
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
3
mg
1
%
Sodium
 
585
mg
25
%
Potassium
 
63
mg
2
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
Vitamin A
 
245
IU
5
%
Calcium
 
69
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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