Foccacia Bread Recipe

I found myself needing a truly impressive but low-effort centerpiece for our Sunday dinner table, and this sun-dried tomato foccacia bread recipe delivers every time. The aroma of basil and warm yeast fills the kitchen as it bakes, leading to a perfectly airy, crisp-bottomed loaf. This particular recipe combines a simple, no-knead focaccia technique with a vibrant sun-dried tomato and basil pesto swirl. The secret is a hands-off cold fermentation in the refrigerator, which does most of the flavor work for you. This make-ahead method makes it perfect for dinner parties or a special weekend meal with very little effort on baking day. The result is a light, airy crumb, a crisp crust, and beautiful swirls of savory pesto in every bite.

Ingredients

• Strong Bread Flour: 500 g (4 cups)
  Use a high-protein bread flour (around 12-14%) for the necessary structure and chewiness that define good focaccia. This high protein content allows for better gluten development during the long cold ferment.
• Instant Yeast: 7 g (2 ¼ teaspoons)
  Instant yeast can be mixed directly with the flour and does not need to be proofed separately. Make sure your yeast is fresh; old yeast will result in a flat loaf with no rise.
• Fine Sea Salt: 10 g (1 ½ teaspoons), plus extra for sprinkling
  Salt is essential for controlling the yeast activity and enhancing the overall flavor of the bread dough. A second sprinkle of coarse flaky sea salt on top before baking creates a delightful salty crust.
• Warm Water: 400 ml (1 ¾ cups)
  The temperature should be between 38-43°C (100-110°F); too hot will kill the yeast, too cold won’t activate it properly. Use a kitchen thermometer for accuracy to ensure a perfect rise.
• Olive Oil: 60 ml (¼ cup), plus extra for pan and drizzling
  The oil contributes to the tender crumb and rich flavor of the focaccia. A generous amount of oil in the pan helps create a crispy, golden-brown bottom crust.
• FOR THE SUN-DRIED TOMATO & BASIL PESTO:
• Oil-Packed Sun-Dried Tomatoes: 100 g (⅔ cup), drained
  These provide a rich, sweet-tart flavor profile that complements the basil and savory garlic. Draining them well removes excess oil to prevent the pesto from becoming too greasy.
• Fresh Basil Leaves: 50 g (2 cups packed)
  Fresh basil is essential here; dried basil will not provide the same bright, fresh flavor. Pinch the leaves off the stems for best results.
• Pine Nuts: 30 g (¼ cup)
  Toasting the pine nuts briefly (optional) before use enhances their nutty flavor and aroma. Pine nuts also help give the pesto its characteristic texture. (You can substitute walnuts or almonds if necessary, though pine nuts provide the traditional flavor.)
• Garlic Cloves: 2 cloves, peeled
  Use fresh garlic; avoid powdered garlic or pre-minced garlic for the best flavor. The cloves will be processed directly with the other ingredients, so a rough chop is fine.
• Extra Virgin Olive Oil: 60 ml (¼ cup)
  Use a good quality extra virgin olive oil for the pesto, as its flavor will be prominent. This amount ensures a smooth, spreadable consistency without being overly oily.
• Fresh Lemon Juice: 15 ml (1 tablespoon)
  A small amount of lemon juice brightens up the flavor and cuts through the richness of the sun-dried tomatoes. It also helps preserve the vibrant green color of the basil slightly.
• Red Pepper Flakes (optional): 2 g (½ teaspoon)
  Adds a subtle hint of heat and complexity to the pesto swirl. Adjust the amount based on your preference for spice or omit entirely for a milder version.
• FOR GARNISH:
  Flaky Sea Salt, Fresh Basil Leaves, Extra Virgin Olive Oil
  These are used to finish the focaccia after baking for a professional presentation. Flaky salt adds texture and a final flavor boost; fresh basil adds visual appeal and fresh aroma.

Instructions

1. Mix the Dough and Initial Rest
   In a large bowl, whisk together the bread flour, fine sea salt, and instant yeast. Gradually add the warm water and 60 ml (¼ cup) olive oil, mixing with a wooden spoon or spatula until a shaggy dough forms. Cover the bowl with a clean kitchen towel and let rest at room temperature for 10 minutes; this hydrates the flour and begins yeast activation.
2. Perform Stretch-and-Folds and Cold Ferment
   Lightly oil your hands to prevent sticking. Perform a series of stretch-and-folds: grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat. Do this 4-5 times. Cover and let rest for 30 minutes. Repeat this stretch-and-fold process two more times, for a total of three sets, with 30-minute rests in between each set. After the final set, cover the bowl and refrigerate for at least 8 hours, or up to 24 hours, for best flavor development; this long cold ferment is key to the texture and taste of the finished foccacia bread recipe.
3. Prepare the Sun-Dried Tomato & Basil Pesto
   While the dough is chilling, prepare the Sun-dried Tomato & Basil Pesto. In a food processor, combine the drained sun-dried tomatoes, fresh basil leaves, pine nuts, garlic, extra virgin olive oil, fresh lemon juice, and red pepper flakes (if using). Process until a relatively smooth but still slightly textured pesto forms; scrape down the sides as needed. Set aside.
4. Prepare Pan and Dough for Final Rise
   On baking day, remove the dough from the refrigerator and let it come to room temperature for 1-2 hours; this allows the yeast to re-activate and makes the dough easier to handle. Generously coat a 33×23 cm (9×13 inch) baking pan with olive oil.
5. Shape Dough and Swirl Pesto
   Carefully transfer the dough to the prepared baking pan. Gently spread and push the dough towards the edges of the pan, being careful not to deflate it too much. If the dough resists, let it rest for 10-15 minutes, then continue spreading until it loosely fills the pan. Dollop spoonfuls of the Sun-dried Tomato & Basil Pesto over the surface of the dough, then gently swirl the pesto into the dough with a butter knife or spoon handle; avoid overmixing to keep distinct streaks. If the dough pulls back significantly, let it rest for 10-15 minutes before continuing to stretch; this allows the gluten to relax and makes shaping easier.
6. Final Rise
   Cover the pan with a clean kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until visibly puffy and almost doubled in size. This final proof allows the bread to develop its airy texture before baking.
7. Bake the Focaccia
   Preheat your oven to 220°C (425°F). Uncover the focaccia. Gently dimple the surface of the dough all over with your oiled fingertips, pressing down deeply but not through to the bottom of the pan; this prevents large air pockets from forming and helps create the characteristic bubbly texture. Drizzle generously with additional olive oil and sprinkle with flaky sea salt. Bake for 25-30 minutes, or until golden brown on top and cooked through.
8. Cool and Serve
   Remove the focaccia from the oven and carefully transfer it to a wire rack to cool slightly; this prevents the bottom from getting soggy. Let it rest for at least 15-20 minutes before slicing to allow the structure to set. For serving, drizzle with extra virgin olive oil and scatter fresh basil leaves over the top. We always serve this warm with a simple green salad for an easy family dinner.

Tips for a Perfect Pesto Focaccia

The key to a great focaccia bread recipe is patience and gentle handling. The long cold proof in the fridge (8-24 hours) is non-negotiable for flavor development, creating a deep, complex taste in the dough. Since this is a high-hydration dough, avoid overworking it during shaping; use gentle stretches. A generous amount of olive oil in the pan is essential for a crispy bottom crust. When dimpling, lightly oil your fingers to keep the dough from sticking and to form those beautiful indentations that hold the oil and salt.

Make-Ahead & Storage Tips

This make-ahead focaccia bread recipe is perfect for planning. The long cold proof in the fridge is the primary method for getting ahead. You can extend this up to 24 hours, or even 3 days for a more complex, slightly tangy flavor.

To freeze unbaked, perform the final proof (step 6), cover tightly with plastic wrap and foil, and freeze for up to one month. Thaw in the fridge overnight before baking. For baked focaccia, slice completely cooled portions, wrap tightly in plastic and foil, and freeze up to 3 months. To reheat, warm slices in a 180°C (350°F) oven for 10-15 minutes until crisp. Store leftovers in a clean towel for 2-3 days at room temperature to prevent sogginess.

Serving Suggestions for Focaccia

This pesto focaccia is versatile and elevates any meal. Here are some family-friendly ideas for serving:

• Soup Dipper: Serve warm alongside hearty soups like minestrone or creamy tomato soup; the pesto flavor adds a delicious kick.
• Sandwich Base: Slice a square horizontally to use as a base for sandwiches with fresh mozzarella, roasted vegetables, or a simple Italian cold cut selection.
• Charcuterie Board: Cut into small squares to pair with cheeses, olives, and cured meats.
• Side Dish: Enjoy as a side with grilled chicken or fish for an easy weeknight meal.

FAQs

Why did my focaccia bread turn out dense instead of airy?

A dense crumb usually comes from not giving the dough enough time to rise. The cold ferment needs at least 8 hours to develop air pockets. Also, make sure your yeast is fresh and give the final proof a full 1-1.5 hours in a warm spot. Overhandling can deflate the bubbles, so be gentle when shaping.

Can I use all-purpose flour for this recipe?

Yes, but a high-protein bread flour is strongly recommended for this focaccia bread recipe. All-purpose flour has less protein and will result in a less structured, chewier bread. If you use AP flour, be prepared for a slightly flatter loaf with a softer texture.

What if I don’t have a 9×13 inch pan?

Any pan close to that size will work. A smaller pan will yield a thicker, fluffier focaccia; a larger pan will yield a thinner, crispier one. I prefer a 10×15 pan when I want a super crispy focaccia for sandwiches.

Can I make the pesto without pine nuts?

Absolutely. You can substitute walnuts or almonds. I often make this pesto with walnuts because they are a budget-friendly alternative. For a nut-free version, use pumpkin seeds or omit the nuts entirely; you may need slightly less oil to maintain a thick consistency.

How do I know when the focaccia is finished baking?

The top should be deeply golden brown, especially around the edges. The bottom crust should also feel firm and look golden when you gently lift it with a spatula. For precision, a thermometer inserted into the thickest part should read 93°C (200°F).

Can I use dried basil instead of fresh for the pesto?

No, dried basil will not work for this specific pesto focaccia recipe. The fresh leaves provide the vibrant color and essential bright flavor that dried herbs cannot replicate. The texture difference would also be significant, resulting in a grainy, rather than smooth, swirl.

Conclusion

This homemade focaccia bread recipe with its vibrant pesto swirl turns simple bread-making into a special occasion for family dinners. Save this easy recipe to Pinterest for later to plan your perfect weeknight meal or holiday gathering.

foccacia bread recipe

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• Author: Madison Clarke
• Total Time: 75 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

This no-knead focaccia uses a long cold fermentation technique to create an airy crumb and crispy crust. A vibrant sun-dried tomato and basil pesto swirl is added for a flavorful centerpiece bread, perfect for make-ahead preparation.

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Ingredients

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• 4 cups strong bread flour
• 2.25 teaspoons instant yeast
• 1.5 teaspoons fine sea salt (plus extra for sprinkling)
• 1.75 cups warm water (100-110°F)
• 1/4 cup olive oil (plus extra for pan and drizzling)
• 2/3 cup oil-packed sun-dried tomatoes (drained)
• 2 cups packed fresh basil leaves
• 1/4 cup pine nuts (or substitute walnuts)
• 2 cloves garlic (peeled)
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• Flaky sea salt (for garnish)
• Fresh basil leaves (for garnish)

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Instructions

1. Mix Dough Ingredients: In a large bowl, whisk together the bread flour, salt, and instant yeast. Add the warm water and 1/4 cup olive oil, mixing until a shaggy dough forms. Cover and let rest for 10 minutes.
2. Perform Stretch-and-Folds: Lightly oil your hands. Perform 4-5 stretch-and-folds on the dough. Cover and let rest for 30 minutes. Repeat the stretch-and-fold process two more times, with 30-minute rests between each set.
3. Cold Ferment Dough: Cover the bowl and refrigerate the dough for at least 8 hours, up to 24 hours, for best flavor development.
4. Prepare Pesto: While the dough chills, prepare the sun-dried tomato pesto. In a food processor, combine the drained sun-dried tomatoes, basil, pine nuts, garlic, 1/4 cup extra virgin olive oil, lemon juice, and red pepper flakes (if using). Process until a relatively smooth, slightly textured pesto forms.
5. Prepare Pan and Final Rise: On baking day, remove the dough from the refrigerator and let it reach room temperature for 1-2 hours. Generously coat a 9×13 inch baking pan with olive oil. Transfer the dough to the pan and gently spread it out.
6. Swirl Pesto into Dough: Dollop spoonfuls of pesto over the surface of the dough, then gently swirl it in with a knife handle. Cover the pan and let the dough rise in a warm spot for 1 to 1.5 hours, or until visibly puffy.
7. Dimple and Bake: Preheat oven to 425°F (220°C). Gently dimple the surface of the dough all over with oiled fingertips. Drizzle generously with additional olive oil and sprinkle with flaky sea salt. Bake for 25-30 minutes, or until golden brown.
8. Cool and Serve: Remove the focaccia from the pan and cool slightly on a wire rack for 15-20 minutes before slicing. Drizzle with extra virgin olive oil and garnish with fresh basil leaves for serving.

Notes

The long cold proof in the fridge (8-24 hours) is non-negotiable for flavor development. Be gentle during shaping and dimpling to keep air in the dough. Generously oil the pan for a crispy crust.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 283 kcal
• Sugar: 3 g
• Sodium: 316 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 0 mg