I’ve been cooking for over 40 years, most of that time with a crowd to feed and not a lot of extra hours in the day. So when I discovered that using store-bought pizza dough makes this Pesto Focaccia Bread come together in no time, I was hooked. The first time I made it, I knew I’d be testing all kinds of variations. It’s one of my favorite things to serve because it looks impressive but is incredibly easy to pull off. You don’t need to be a bread expert to get a fluffy center, crispy crust, and pesto-swirled top with just a little olive oil and patience.
If you love this easy focaccia bread recipe, you’ll want to check out some of my other comfort food favorites. My Lasagna Rollatini is a weeknight dinner hero, and my Fettuccine Alfredo is one of those recipes that never fails to make people ask for seconds. This pesto focaccia makes an amazing side dish, or slice it in half and use it to build a delicious sandwich stacked with roasted veggies and cheese.
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Ingredient Notes
See recipe card for quantities.
Store-bought pizza dough – This shortcut is the secret to getting focaccia on the table fast. Letting the dough rise properly is the key to achieving that soft, chewy texture with a crispy golden crust. If you’ve never made homemade focaccia bread, this is the best place to start.
Step by Step Instructions
Step 1: Cover bowl and let dough rest at room temp for 1 hour.
Step 2: Coat a 9x13 baking dish with 2 tablespoons olive oil. Press dough to edges. Rest 10 minutes if it shrinks. Once stretched, cover and rest for 1 hour.
Step 3: Heat oven to 425°F. Dimple dough. Drizzle with remaining olive oil.
Step 4: Sprinkle salt and red pepper.
Step 5: Bake 22–25 minutes until golden and crisp on edges. Cool 10 minutes. Spread pesto.
Step 6: Slice and serve.
Storage and Make Ahead
Storage: Once cooled, place leftover focaccia in an airtight container or wrap in aluminum foil. Store at room temperature for 1 day or in the fridge for up to 3 days.
Freezing: Wrap individual pieces in cling film, then place them in a freezer-safe bag. Freeze for up to 2 months.
Reheat: To re-crisp, heat slices in a toaster oven or oven at 350°F for 5 to 8 minutes until warm.
Make-Ahead: You can let the dough rise in the oiled baking tray, cover pans with plastic wrap, and refrigerate overnight. Bring to room temperature and proceed with dimpling and baking.
Crispy Pesto Focaccia Bread
Ingredients
- 1 pound store-bought pizza dough room temperature
- 3 tablespoons olive oil divided
- ½ cup basil pesto store-bought or homemade
- Flaky sea salt to taste
- Crushed red pepper flakes
- Fresh basil leaves for topping
- Grated Parmesan Cheese for optional garnish
Instructions
- Grab your pizza dough and let it sit at room temperature for about an hour. You want it relaxed and easy to stretch; cold dough can be difficult to work with.
- Generously coat a 9x13 baking pan with 2 tablespoons of olive oil. Transfer dough to the pan and use your fingers to gently press it out to the edges. It might shrink back a bit. Just let it rest for 10 minutes and try again. Don’t force it.
- Once the dough is spread out, cover it with a clean towel and let it rise in a warm spot for about 45 minutes to 1 hour. It should look puffy and light.
- Preheat your oven to 425°F. Use your fingertips to dimple the top of the dough all over. Press all the way to the bottom of the pan without punching through the bottom. Drizzle the remaining tablespoon of olive oil over the top. Leave some pockets so you still get those classic focaccia dips and golden bubbles. Sprinkle with sea salt and crushed red peppers.
- Bake for 22 to 25 minutes or until the top is golden brown and crispy around the edges. Check the bottom, it should be golden, not pale.
- Let it cool in the pan for about 10 minutes. Spoon dollops of pesto all over the surface, then gently spread them out. Garnish with grated Parmesan and fresh basil leaves. Slice into squares and serve warm or at room temperature.
Notes
Nutrition
Serve this focaccia with:
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Leanne
My family and I loved this focaccia bread. It was so simple to make the flavor was amazing. My kids think I'm the best bread maker 😜 now.
Stephanie
Turned out so well I think my kids would've eaten this as their entire meal if I let them!
Therese
I'm making this at the weekend! I can't wait. Thank you for sharing.
Abi
This focaccia looks absolutely irresistible! I can imagine how amazing it smells fresh out of the oven, definately trying this recipe!
Risa
This looks amazing! Love that you use store-bought pizza dough and pesto! Can't wait to try this!
Madhu
Love this shortcut with store-bought dough, so smart and approachable! Can’t wait to try it with different pesto variations.
Cara Leonard
Yum! I love the addition of pesto!
Eva
Wow. This was delicious. And somehow you made it seem so easy than I remember. I will definitely make it again. Thanks for the great recipe!
Karina
What a creative way to use pizza dough to make an easy focaccia. We all loved it, especially adding the pesto. It was a tasty addition to pasta night.
Courtney
I love how approachable and easy this was to make with the store bought pizza dough. Definitely a new favorite!