Dive Into the Rustic Elegance of Liguria with Our Pesto Focaccia Recipe.
Experience the rich flavors of Ligurian cuisine with our gourmet pesto focaccia recipe.
This version of the classic Ligurian focaccia is a masterful blend of vibrant pesto, juicy tomatoes, savory olives, and crisp onions, all coming together to create a mouthwatering masterpiece.
Perfect for any gathering or a family meal, this focaccia offers a slice of Italian tradition with a touch of New York flair.
Whether you're an experienced baker or a novice in the kitchen, our easy-to-follow recipe invites you to bring the authentic taste of Italy right to your table.
Get ready to impress your guests with this beautifully crafted pesto focaccia, a true celebration of Italian baking that's as enjoyable to make as it is to eat!
For the Pesto:
⦁ 1 1⁄4 cups tightly packed basil leaves
⦁ 1⁄4 cup olive oil
⦁ 1⁄4 cup grated Parmigiano-Reggiano cheese
⦁ 2 tbsp. minced sun-dried tomatoes in oil
⦁ 2 tbsp. pine nuts
⦁ 1 clove of garlic, minced
⦁ Kosher salt and freshly ground black pepper, to taste
For the Focaccia:
⦁ 1 tbsp. active dry yeast
⦁ 1⁄3 cup mashed potatoes (boiled and mashed)
⦁ 1 tbsp. melted butter
⦁ 1 tbsp. lager beer
⦁ 1 tbsp. kosher salt
⦁ 5 1⁄2 cups wheat flour
⦁ 12 Kalamata olives, pitted and halved
⦁ 10 cherry tomatoes, halved
⦁ 1/2 small red onion, thinly sliced
⦁ 1⁄2 cup grated Parmigiano-Reggiano cheese
⦁ 1/2 cup tightly packed basil leaves
For the Pesto:
1. Blend basil, olive oil, Parmigiano-Reggiano, sun-dried tomatoes, pine nuts, garlic, and a pinch of salt and pepper in a food processor until smooth. Chill the pesto in the refrigerator.
For the Focaccia:
1. Dissolve yeast in 2 cups warm water (110°F) in a mixer with a dough hook; let foam for 10 minutes.
2. Mix potatoes, butter, beer, and salt in a bowl; add to yeast and combine well.
3. Add flour and knead on medium-high for 8 minutes until smooth. Let rise until tripled, about 3 hours.
4. Spread dough on a greased 13-x-18-inch sheet. Top with pesto, olives, tomatoes, onion, and Parmigiano. Press to form dimples. Let rise for 45 minutes.
5. Bake at 425°F until golden, about 20 minutes. Cool, garnish with basil, and serve.
🛒 Choosing Ingredients
✔ Bread Flour – Higher protein content = more structure and chew
✔ Instant or Active Dry Yeast – Either works; activate in warm water if using active dry
✔ Warm Water – Helps activate yeast; aim for 100–110°F (38–43°C)
✔ Olive Oil – Extra virgin for the dough, the pan, and drizzling on top
✔ Salt – Sea salt or kosher salt for flavor and finishing
✔ Sugar or Honey – A small amount helps activate the yeast and balance flavor
✔ Pesto – Use homemade or high-quality store-bought basil pesto (can also experiment with sun-dried tomato or arugula pesto)
👩🍳 Preparation
✔ Mix Wet Dough – Focaccia dough is wetter than most bread doughs; don’t over-flour
✔ Long Fermentation = More Flavor – Let it rise for several hours, or overnight in the fridge
✔ Generously Oil the Pan – Prevents sticking and creates that signature crispy bottom
✔ Stretch, Don’t Roll – Use oiled hands to gently stretch dough into the pan
✔ Dimple Deeply – Use fingers to make deep dimples before baking – they hold the pesto beautifully
🔥 Cooking Techniques
✔ Double Rise – First bulk fermentation, then second rise in the pan after shaping
✔ Add Pesto Last-Minute – Swirl or dollop pesto before baking, not too early (prevents burning)
✔ High Heat Bake – 220°C / 425°F for a golden crust and fluffy center
✔ Rotate the Pan – Halfway through baking for even browning
🍳 Balancing Flavors
✔ Pesto = Salt + Oil – So go easy on salting the dough if your pesto is very seasoned
✔ Add Toppings – Optional extras like cherry tomatoes, olives, or cheese (Parmesan, feta, or mozzarella) pair well
✔ Finish with Flaky Salt – Maldon or sea salt flakes right after baking add a perfect crunch
✔ Pesto Drizzle After Baking – Add a fresh swirl after baking for color and herby punch
📦 Storage
✔ Best Fresh – Like most focaccia, it’s best the day it’s made
✔ Fridge (Short Term) – Keeps 1–2 days in an airtight container
✔ Freeze (Unbaked or Baked) – Freeze dough after first rise or freeze fully baked slices; reheat in oven
✔ Reheat Tip – Revive in a hot oven for 5–10 minutes to crisp up again
🍽 Serving
✔ Appetizer or Side – Serve warm with soups, salads, or antipasti
✔ Sandwich-Ready – Slice horizontally and fill with veggies, cheeses, or grilled chicken
✔ Snack or Picnic Food – Cut into squares for easy sharing
✔ Pair With – Sparkling water, crisp white wine, or a light red like Lambrusco