This pesto and sundried tomato focaccia is full of flavor and has that signature squishy, slightly airy but still dense texture that focaccia has. It’s a tasty and fun bread to make!
This has pesto and sun dried tomatoes with parmesan cheese, Italian herbs and a nice sprinkle of salt to keep everything in balance. It’s delicious!
This bread can be made thicker or thinner depending on which baking pan you want to bake it in. If you use a 9 x 13 then you have a thicker focaccia and if you use a cookie sheet then you will get a thinner focaccia.
The perk to making a thicker loaf is that you can slice it in the middle and make an amazing sandwich with it. The perk to having it thinner is the snackability of it or for dipping into sauces. Both are delicious and it’s up to you on which one you will choose.
This dough does get refrigerated for 2 hours or more if you have the time. It’s a great make ahead dough that you can throw in the refrigerator. This helps give it that “bounce” or signature texture. You can bake it without the refrigeration time too. However, it won’t be as developed in texture and flavor but will still taste yummy.
Focaccia has a very wet dough. When you handle it, I would suggest some oil, butter or water on your hands to help prevent sticking. I would also suggest spraying down your plastic wrap and container that you use with it as well. In my opinion; nothing is worst than having the plastic wrap stick to a beautifully risen dough.
What you need to make this pesto and sundried tomato focaccia: (printable recipe card is below)
Makes 1 – 9 x 13 inch pan for thick or 1 cookie sheet for thinner focaccia
- 2 cups warm water
- 1 tablespoon dry active yeast
- 2 teaspoons salt
- 4 cups flour
For the topping:
- 2 tablespoons olive oil
- 1/4 cup pesto
- 1/4 cup chopped sundried tomatoes
- 1/2 teaspoon salt
- 1 teaspoon pizza seasoning or dried Italian herbs
- 3 tablespoons parmesan cheese
Instructions
- In a large mixing bowl, add the warm water, dry active yeast, salt and flour and mix together until a loose dough forms.
- Use a dough hook if using a stand mixture and knead until the dough is soft and stretchy, about 4-5 minutes. If you aren’t using a mixing hook then stir with a spoon then wet hands and knead until dough is elastic.
- Place dough into a large greased container (dough will rise) and cover with a greased plastic wrap sheet then place into the refrigerator for at least 2 hours.
- Once it is risen, place dough into a greased baking sheet, either a 9 x 13 dish for thicker bread or a cookie sheet.
- Let dough rise for an additional hour or until doubled or more in size.
- Drizzle a little olive oil over the break and rub hands with olive oil then press holes into the dough with your hands.
- Add pesto in dollops over the bread along with sundried tomatoes, salt, Italian seasoning and parmesan cheese.
- Preheat oven to 375 F. and bake for ~25 minutes for the 9 x 13 pan or for a thinner cookie sheet focaccia, preheat the oven to 400 F. and bake for ~15 minutes or until bread looks baked.
- Remove from oven, let cool and enjoy.
Here are a few other recipes you may also enjoy:
Orange Pecan Bread
Raspberry White Chocolate Croissant Bread Pudding
Sesame Garlic Beef Skewers
Pesto and Sundried Tomato Focaccia
Ingredients
- 2 cups warm water
- 1 tablespoon dry active yeast
- 2 teaspoons salt
- 4 cups flour
For the topping:
- 2 tablespoons olive oil
- 1/4 cup pesto
- 1/4 cup chopped sundried tomatoes
- 1/2 teaspoon salt
- 1 teaspoon pizza seasoning or dried Italian herbs
- 3 tablespoons parmesan cheese
Instructions
- In a large mixing bowl, add the warm water, dry active yeast, salt and flour and mix together until a loose dough forms.
- Use a dough hook if using a stand mixture and knead until the dough is soft and stretchy, about 4-5 minutes. If you aren’t using a mixing hook then stir with a spoon then wet hands and knead until dough is elastic.
- Place dough into a large greased container (dough will rise) and cover with a greased plastic wrap sheet then place into the refrigerator for at least 2 hours.
- Once it is risen, place dough into a greased baking sheet, either a 9 x 13 dish for thicker bread or a cookie sheet.
- Let dough rise for an additional hour or until doubled or more in size.
- Drizzle a little olive oil over the break and rub hands with olive oil then press holes into the dough with your hands.
- Add pesto in dollops over the bread along with sundried tomatoes, salt, Italian seasoning and parmesan cheese.
- Preheat oven to 375 F. and bake for ~25 minutes for the 9 x 13 pan or for a thinner cookie sheet focaccia, preheat the oven to 400 F. and bake for ~15 minutes or until bread looks baked.
- Remove from oven, let cool and enjoy.