Pesto-finished pan focaccia
Pesto Focaccia
Vivid green Genoese basil pesto swirled into a golden crust — fresh basil, pine nut, and Parmesan aromas over a soft, oil-rich crumb.
- Total
- 4.3 hr
- Hands-on
- 20 min
- Hydration
- 78%
- Skill
- beginner
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Bake a plain dimpled focaccia at 230°C/450°F for 20–24 minutes, then dollop and swirl Genoese basil pesto over the warm bread (or add it in the last 2–3 minutes) so the basil stays green and fragrant.
Why this works
Basil oxidizes and turns bitter and drab under prolonged high heat, so adding the pesto after baking — or only for the last couple of minutes — preserves its color and fresh aroma; the warm crust melts the oil in the pesto so it seeps into the crumb without cooking the herb; dimples cradle the pesto so it pools rather than sliding off.
The schedule
~30m hands-on of 4.6h total · same day
- Mix & fold · 30m
- Bulk ferment · 2h
- Proof · 1.5h
- Bake · 22m
- Cool · 15m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Mix
Whisk flour and yeast, add water and the dough oil, then the fine salt. Mix to a wet, shaggy dough with no dry flour.
Look for: Sticky and loose, clinging to the bowl.
- 2
Bulk ferment with folds
Do 3 stretch-and-folds over the first 90 minutes, then rest until bubbly and nearly doubled.
Look for: Domed and blistered; airy and slack.
- 3
Pan, proof, dimple and brine
Oil the pan, transfer the dough, coax it to the edges, and proof until pillowy (60–90 min). Oil your fingers, dimple deeply, and pour the brine oil into the holes.
Look for: Dimples pool with oil; the dough wobbles when nudged.
- 4
Bake plain
Bake at 230°C/450°F for 20–24 minutes until deep gold. Bake the bread first, without the pesto.
Look for: An even golden crust with crisp, oil-fried edges.
Avoid: Do not spread pesto on before a full bake — the basil scorches and turns dark and bitter.
- 5
Swirl on the pesto
Dollop the pesto over the warm focaccia and swirl it into the dimples with the back of a spoon. If you want it slightly set, return the bread to the oven for just 2–3 minutes; otherwise leave it fresh.
Look for: The pesto loosens and glistens on the warm crust and stays vivid green.
- 6
Finish and cool
Scatter pine nuts and a little Parmesan if using, then cool 10–15 minutes before cutting.
Look for: The top smells strongly of fresh basil; the pesto has soaked into the dimples.
What good looks like
- Crumb: Open and tender, brushed green where the pesto pooled.
- Crust: Crisp base; glossy top swirled with vivid pesto.
- Height: About 2.5–3.5 cm tall.
- Color: Deep gold crust; the pesto stays bright, not browned.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Pesto dull, dark, and bitter | Basil pesto baked through the full oven time | Bake the bread plain and add the pesto after, or only in the last 2–3 minutes. |
| Pesto slides off | Not enough dimples to hold it | Dimple the dough deeply so the pesto pools in the wells. |
| Greasy pools | Very oily pesto plus a heavy brine | Use a thicker pesto or blot excess oil; go lighter on the brine. |
Storing & reheating
Storage: Best the day it is baked; refrigerate up to 2 days (the pesto darkens over time).
Freezing: Freeze the plain baked focaccia up to 1 month and add fresh pesto after reheating.
Reheating: Warm plain pieces in a 190°C/375°F oven 5–7 minutes, then add fresh pesto.
Contains wheat/gluten; pesto typically contains tree nuts (pine nuts) and dairy (Parmesan/Pecorino).
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
- Nuts (opens Amazon) ↗ — Buy in small amounts; store cool.
Fresh — buy local
- Fresh herbs (opens Amazon) ↗ — Fresh is best; a windowsill pot works well.
- Cheese (opens Amazon) ↗ — Buy fresh from a good cheese counter or deli.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Why not bake the pesto on top?
- Basil loses its color and turns bitter under prolonged high heat. Baking the bread plain and finishing with pesto keeps the herb bright and grassy.
- Jarred or homemade pesto?
- Either works. Homemade Genoese pesto (basil, pine nuts, garlic, Parmesan, Pecorino, olive oil) is freshest; a good jarred pesto is a fine shortcut.
Keep baking
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Source: https://www.focacciarecipe.com/recipes/pesto-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.