Tomato Pesto Focaccia
This tomato pesto focaccia makes for the perfect summertime bread, when the tomatoes are fresh, and the basil is growing wild.
For the first time, this summer I’ve actually successfully grown two basil plants, and I now understand why people always say they have more basil than they know what to do with. An easy go-to is to make pesto, but at some point, you need inspiration for how to use up that deliciously nutty, herby sauce.
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TOMATO PESTO FOCACCIA
Focaccia is one of my favorite breads to make – the dough is simply delightful to play with. So baking with some fresh tomatoes pressed in and finishing with a heavy pesto drizzle, it’s honestly the way to go for me.
The dough itself is plain, though you could absolutely fold in more herbs if you’re feeling it. This makes it the perfect homemade focaccia bread base if you want to switch up your add-ins or toppings.
Do you need fresh or store-bought pesto? You can use either pre-made or fresh pesto, but this is my favorite homemade pesto recipe.
INGREDIENTS
- Warm water: Activates the yeast and hydrates the dough for an airy texture.
- Sugar or honey: Helps the dough rise by feeding the yeast.
- Active dry yeast: Gives the dough its rise and signature fluffy texture.
- Bread flour: Provides the structure and chew that makes focaccia soft and airy.
- Salt: Pops the flavors while strengthening the dough.
- Olive oil: Adds richness, keeps the bread tender, and helps create a crisp crust.
- Pesto: Brings those fresh basil, garlic, and parmesan flavors to every bite.
- Cherry tomatoes: Add juicy bursts of sweetness that complement the pesto.
- Flaky sea salt: Sprinkled on top for added flavor.
What tomatoes are best for focaccia? I prefer small tomatoes like grape or cherry, since they are less water-heavy, plus they can easily be cut in half and pressed into the dough for a pretty bake.
HOW TO MAKE TOMATO PESTO FOCACCIA
Make the focaccia dough
Combine the warm water and sugar (or honey) in a small bowl. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until the mixture becomes foamy.
In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture and stir with a spatula until a shaggy dough forms.
Lightly grease a large bowl with olive oil, then rub a little oil on your hands to help transfer the sticky dough. Cover with a clean kitchen towel and let the dough rest at room temperature for 10 minutes.
Stretch and fold the dough
Perform your first set of stretch and folds by imagining the dough has four sides. Gently lift one side of the dough and fold it over toward the opposite side, then rotate the bowl 90 degrees and repeat until you’ve folded all four sides.
Cover the bowl and let the dough rest for another 10 minutes before repeating a second set of stretch and folds. After the second round, cover and rest the dough for 10 more minutes.
Coil fold and cold ferment
Next, perform one set of coil folds by sliding your fingers underneath the center of the dough, lifting it gently, and tucking the top and bottom underneath toward the middle. Rotate the bowl 90 degrees and repeat.
Lightly drizzle olive oil over the top of the dough and gently spread it. Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for 15 to 24 hours to develop flavor and create an airy focaccia.
Shape the focaccia
Pour the olive oil into a 9×13-inch baking pan, using your hands to coat the bottom and sides evenly. Remove the dough from the refrigerator and gently pop any large air bubbles that have formed on the surface.
Lightly oil your fingers before transferring the dough into the prepared pan. Fold it like an envelope by bringing one side a third of the way over, folding the opposite side on top, then flip the dough so the seam is underneath and position it lengthwise in the pan.
Cover and let the dough rest at room temperature for 1 hour. This allows the gluten to relax before the final rise.
Gently stretch the dough toward the corners of the pan without forcing it. If it resists stretching, let it rest for 10 minutes before trying again, then leave it uncovered to rise for another 60 to 90 minutes until puffed and jiggly.
Top, bake, and serve your basil pesto focaccia
Preheat your oven to 425°F while the dough finishes rising. Drizzle the top with olive oil, then use your fingertips to press deep dimples across the surface of the focaccia.
Sprinkle the dough with flaky sea salt, then arrange the halved cherry tomatoes cut-side up across the surface, spacing them about 2 inches apart.
Bake the tomato pesto focaccia on the lowest oven rack for 20 to 25 minutes, or until the top is golden brown. For the most accurate doneness, the center of the bread should reach an internal temperature of 190°F.
Let the tomato focaccia cool in the pan for 10 minutes before transferring it to a wire rack. Cool for another 15 to 20 minutes, then drizzle the pesto over the top, slice, and serve.
Looking for a sweet version? Try my strawberry cheesecake focaccia, made with the same soft, airy dough, stuffed with homemade jam, topped with a cream cheese glaze!
3 reasons you’ll love this tomato pesto focaccia
TIPS & VARIATIONS
- When performing your stretch and folds, be careful not to tear your dough. You want to stretch it to build up those gluten strands and strengthen your dough for its rise and bake. If you tear it, you can break down those structures.
- Use a large bowl for your rise! I used a KitchenAid mixing bowl, and the dough almost rose to the top. You want to make sure your homemade focaccia dough has plenty of space to grow.
- Press your tomatoes into the dough, cut side up. This will prevent excess liquid from seeping into your dough so it doesn’t become soggy when baking.
- You can use homemade pesto or store-bought, whatever is easiest that you have on hand! Though if you’ve never made homemade pesto, I highly recommend it (and it comes together quickly).
- If you’re just looking for a plain focaccia recipe, you can simply omit the tomatoes and pesto (or serve them on the side) and bake up as directed below. Additionally, you could fold in fresh herbs or even some roasted garlic before baking!
- It can be hard to tell if your focaccia is done baking just by looking at it. I highly recommend using a digital thermometer, inserted into the center of the dough, to check to see if it’s done before removing it from the oven. It’s baked once it reaches 190°F.
MAKING AHEAD & STORING
If making your own homemade pesto, you can prep and store it in the fridge for up to 5 days or frozen for up to 6 months. I love freezing pesto in an ice cube tray, so I can just take out what I need.
Once your tomato pesto focaccia is baked, it can be stored at room temperature for up to 2 days or in the fridge for up to 4 days. Just reheat it in a toaster oven or on a baking sheet at 350°F for 5-10 minutes before serving.
You can also slice and freeze this focaccia, sealing the bread in a freezer-safe bag. It will keep for up to 3 months.
Want to make a sweet and savory focaccia?
Here’s how to make this no-knead focaccia bread with two flavors: strawberry cheesecake and tomato pesto. Perfect for feeding a crowd!
MORE SAVORY BAKING RECIPES
- Mediterranean Focaccia
- Pesto Pinwheels with Puff Pastry
- Homemade Stromboli
- Buffalo Chicken Appetizers
- Quick Jalapeno Cheddar Scones
EQUIPMENT YOU’LL NEED
- EQUIPMENT YOU’LL NEED
- Mixing Bowls
- Spatula
- Digital Scale
- Measuring Cups
- Measuring Spoons
- Plastic Wrap
- 9×13” Nonstick Baking Pan
- Wire Rack
Equipment
- Mixing Bowls
- Spatula
- Digital Scale
- Measuring Cups
- Measuring Spoons
- Plastic wrap
- 9×13” Nonstick Baking Pan
- Wire Rack
Ingredients
- 540 g warm water around 110°F
- 1 tablespoon sugar or honey
- 7 g active dry yeast
- 600 g bread flour
- 2 ½ teaspoons salt
- ¼ cup olive oil plus extra for drizzling
- flaky sea salt for sprinkling
- 16 cherry tomatoes halved lengthwise
- ½ cup pesto
Instructions
- To make your dough, start by activating your yeast. In a small bowl, combine warm water and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5 minutes until it becomes foamy
- In a large bowl, combine flour and salt. Add the yeast mixture and mix with a spatula until a dough forms
- Grease a large bowl with room for growth (this dough will rise!), lightly with a little olive oil. Rub a little bit of olive oil on your fingers to help transfer to help transfer the dough to your bowl, cover with a towel, and rest for 10 minutes at room temperature
- After 10 minutes, perform one set of stretch and folds: looking down at your dough in the bowl, imagine it has four sides (like a square versus a circle). Take the top side, gently lift it, and pull it over the dough to the bottom side. Rotate your bowl 90 degrees. Now you have a new top side; lift that up, stretch it up and down to the new bottom side. Repeat until you’ve done this four times (for all four “sides”). Cover and let the dough rest for 10 minutes. Repeat this step again so you’ll have done two sets of stretch and folds. After the second set, cover and rest for another 10 minutes
- Lastly, perform one set of coil folds. Again, looking at your dough and imagining four sides, use your pointer and middle fingers of each hand and scoop under the middle of the dough, lifting it gently, and tuck the top side under, towards the middle. Then tuck the bottom side under, towards the middle. Rotate your bowl 90 degrees, and do another coil fold on each top and bottom
- Lightly drizzle the top of your dough with olive oil and gently smooth it over the top. Cover your bowl with an airtight lid or with plastic wrap. Place in the fridge for 15-24 hours
- Pour your ¼ cup of olive oil into a 9×13” pan, using your hand to spread up the sides as needed
- Remove your dough from the fridge. If any large bubbles have formed on the top of your dough, pop them with your fingers. Dip your fingers into the oil in your pan to lightly grease them before gently transferring your dough from the bowl to the baking pan.
- Fold your dough like an envelope (right side a third of the way in, left side over right), flip and turn your dough so the seam side is down and the longest direction is running along the longest part of the pan. Cover and let rest for one hour at room temperature
- Pull the dough gently to fit the rectangular shape of the pan. Don’t force this; if it’s not pulling, let it rest for 10 minutes and try again. Set aside uncovered at room temperature for an additional 60-90 minutes to finish rising. It will be puffed and jiggly when you gently shake the pan
- Preheat your oven to 425°F
- Drizzle your dough with 1-2 tablespoons of olive oil and use your finger to press deep into the dough, making those traditional focaccia dimples. Then, sprinkle flaky sea salt lightly across the top of your dough.
- Press your tomatoes, cut side up, across the top of your focaccia dough, about 2 inches apart
- Bake for 20-25 minutes on the lowest rack in your oven until golden brown. You can insert a digital thermometer into the center of your bread to check for doneness; it should have an internal temperature of 190°F when ready
- Let cool in the pan for 10 minutes before removing and placing on a wire rack to cool for 15-20 minutes
- Once cooled, drizzle your pesto across your focaccia, slice, and serve!
