Crispy Pesto Focaccia Bread

This easy pesto focaccia bread is made with store-bought dough, basil pesto, flaky salt, and olive oil. Perfect for beginners, it bakes up golden and crisp with a pillowy center.

Course Bread

Cuisine Italian

Keyword Easy Pesto Focaccia

Prep Time 1 10

Cook Time 25

Resting Time 1

Total Time 2 35

Servings

Calories 164kcal

Author Tina Frank

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

Letting the dough come to room temperature is key. Cold dough = tough stretching and uneven baking.

You can use store-bought pesto in a pinch, but if you’ve got fresh basil, please trust me and make the homemade pesto. It’s the best part.

This focaccia makes an amazing appetizer, side for pasta, or even the base for a sandwich if you slice it horizontally.

I like to use a little olive oil on my hands when pressing the dough into the pan,it helps prevent sticking. Dimpling the dough with deep fingerprints gives you those classic air bubbles and pockets for flavor.

Use flaky salt for added texture and always check the bottom of your bread dough to ensure it's golden, not pale.

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