Cheesy Pesto Focaccia

Here is my favorite pesto focaccia recipe, with a soft, chewy homemade bread base, and a topping with fresh basil pesto, cherry tomatoes, and a sprinkle of parmesan cheese.

This pesto focaccia is what I make when I want something that feels fancy but is actually pretty simple. I love serving it with soup or just eating it on its own as a snack. There’s something so satisfying about homemade bread, especially when it smells this good coming out of the oven.

What Kind of Bread Flour Should I Use?

For focaccia, bread flour is your best friend because it has a higher protein content than all-purpose flour, which helps create that perfect chewy texture we all love. You can find bread flour at most grocery stores – look for brands like King Arthur or Gold Medal in the baking aisle. If you can’t find bread flour, you can substitute all-purpose flour, but your focaccia might be a bit less chewy and more tender. When measuring your flour, make sure to spoon it into your measuring cup and level it off rather than scooping directly from the bag, as this can pack the flour and throw off your measurements.

Options for Substitutions

This focaccia recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Bread flour: All-purpose flour works perfectly fine as a substitute – you’ll still get great results, just with a slightly less chewy texture. Use the same amount and follow the recipe as written.
• Instant yeast: If you only have active dry yeast, use the same amount but dissolve it in the warm water first and let it sit for 5 minutes until foamy before mixing with the flour.
• Sugar or honey: These are interchangeable in this recipe. If you’re out of both, you can skip it entirely – the yeast will still work, just a bit slower.
• Basil pesto: Get creative here! Try sun-dried tomato pesto, olive tapenade, or even make your own with different herbs like rosemary or thyme mixed with olive oil and garlic.
• Parmesan: Pecorino Romano, aged cheddar, or even nutritional yeast for a dairy-free option will work well. Just keep the amount the same.
• Flaky sea salt: Regular coarse salt or even table salt will do the job, though you might want to use a bit less if using table salt since it’s finer.

Watch Out for These Mistakes While Baking

The biggest mistake when making pesto focaccia is using water that’s too hot, which can kill the yeast – aim for water that feels just warm to the touch, around 100-110°F.

Another common error is not letting the dough rise long enough in both stages, so be patient and let it double in size during the first rise, then give it at least 30 minutes for the second rise in the pan.

When adding the pesto, resist the urge to spread it too thick or it can weigh down the dough and create soggy spots – instead, use your fingers to gently dimple the surface and drizzle the pesto into those wells.

Finally, don’t skip the generous drizzle of olive oil on top before baking, as this creates that golden, crispy crust that makes focaccia so irresistible.

What to Serve With Pesto Focaccia?

This herby, fluffy bread is perfect alongside a big bowl of minestrone soup or any tomato-based pasta dish where you can tear off pieces to soak up all those good flavors. I love serving it as an appetizer with a cheese and charcuterie board – the pesto pairs beautifully with fresh mozzarella, prosciutto, and some marinated olives. It also makes an amazing base for sandwiches, especially with grilled chicken, fresh tomatoes, and arugula. For a simple dinner, just slice it up and serve with a drizzle of good olive oil and balsamic vinegar for dipping.

Storage Instructions

Keep Fresh: Your pesto focaccia tastes best within the first day or two, but it’ll stay good for up to 4 days when wrapped in plastic wrap or stored in an airtight container at room temperature. The crust might soften a bit, but the flavor is still amazing for sandwiches or dipping in olive oil.

Freeze: This focaccia freezes really well for up to 3 months! Wrap it tightly in plastic wrap, then aluminum foil, or slice it first and freeze the pieces in a freezer bag. I love having slices ready to go for quick garlic bread or sandwich bases.

Refresh: To bring back that fresh-baked taste, warm slices in a 350°F oven for about 5-10 minutes, or toast them lightly. If you’re working with frozen focaccia, let it thaw at room temperature first, then give it a quick warm-up in the oven to crisp up the crust again.

Preparation Time	15-30 minutes
Cooking Time	23-26 minutes
Total Time	1-2 hours (not including optional refrigeration)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2450-2650
• Protein: 65-75 g
• Fat: 55-65 g
• Carbohydrates: 430-450 g

Ingredients

For the dough:

• 1 tsp sugar or honey (helps activate yeast)
• 1 tsp salt (kosher preferred for even distribution)
• Olive oil (for greasing, plus extra for brushing)
• 2 1/4 tsp instant yeast (I use SAF-Instant)
• 4 1/2 cups bread flour (spooned and leveled for accuracy, about 585 g)
• 2 cups warm water (about 110°F for proper fermentation)

For the topping:

• 2 tbsp olive oil (extra virgin for rich flavor)
• Flaky sea salt (to finish, adds texture and flavor)
• 1 tbsp grated parmesan cheese
• 1/3 cup basil pesto (fresh or store-bought works well)
• 1/3 cup shredded mozzarella cheese (optional but recommended for extra creaminess)

Step 1: Mix and Activate the Dough

• 4 1/2 cups bread flour
• 2 1/4 tsp instant yeast
• 1 tsp sugar or honey
• 1 tsp salt
• 2 cups warm water

In a large bowl, combine the bread flour, instant yeast, sugar, and salt, stirring to distribute the yeast evenly throughout the dry ingredients.

Pour in the warm water and mix with your hand or a wooden spoon until a shaggy, rough dough forms—don’t worry about it being perfectly smooth at this stage.

The goal is to hydrate all the flour and bring everything together.

I find using my hand works best here because you can feel when all the flour is incorporated without overworking the dough.

Step 2: Build Strength with Stretch and Fold

• rough dough from Step 1

Cover the bowl with plastic wrap or a damp towel and let the dough rest for 15 minutes.

Then perform a stretch and fold: wet your hand, grab one side of the dough, stretch it up and fold it over the center, rotate the bowl 90 degrees, and repeat.

Do this 4 times total, then cover and rest for 15 minutes.

Repeat this cycle 3 more times over the next hour (stretching and folding every 15 minutes for a total of 4 sets).

This technique develops gluten structure and traps air without aggressive kneading, resulting in a lighter, more open crumb.

By the end of the hour, the dough should feel noticeably stronger and more cohesive.

Step 3: Shape and Second Rise

• dough after 4 sets of stretch and fold from Step 2
• olive oil

Preheat your oven to 425°F.

While the oven heats, generously oil a 9×13 inch baking pan with olive oil.

Turn the dough out onto the oiled pan and gently stretch it to fill the corners—it may spring back slightly, so wait a minute and stretch again if needed.

The dough should cover most of the pan but doesn’t need to be perfect.

Cover loosely with plastic wrap and let rise for 45-60 minutes until puffy and jiggly.

I like to let it go the full 60 minutes because focaccia benefits from a generous rise, giving you those characteristic airy pockets.

Step 4: Add Toppings and Create Dimples

• risen dough from Step 3
• 2 tbsp extra virgin olive oil
• 1/3 cup basil pesto
• 1/3 cup shredded mozzarella cheese
• 1 tbsp grated parmesan cheese
• flaky sea salt

Remove the plastic wrap and use your fingertips to gently press dimples all over the surface of the dough, working from the center outward—these dimples help define the focaccia’s signature texture and help trap the oil and pesto.

Drizzle the extra virgin olive oil evenly over the dough, then spread the basil pesto across the surface with the back of a spoon.

Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the pesto, then finish with a light sprinkle of flaky sea salt.

The flaky salt adds bursts of flavor and won’t dissolve into the dough like table salt would.

Step 5: Bake Until Golden

• topped dough from Step 4

Place the pan in the preheated 425°F oven and bake for 23-26 minutes, until the top is golden brown and the edges are deeply browned.

The bottom should also be golden when you peek underneath—you want good color for great flavor.

Remove from the oven and let cool in the pan for about 5 minutes before cutting into squares.

The focaccia will continue to cook slightly from residual heat during this rest, so don’t let it cool completely in the pan or it might stick.