Basil Pesto Focaccia
Cook time
Total time
Serves: 1 pan of focaccia
  • For the dough:
  • 2 packets of dried yeast
  • 440 ml warm water
  • 1 teaspoon sugar
  • 120 ml olive oil
  • 780 g flour
  • 1 teaspoon sea salt
  • 60 ml olive oil, to oil the bowl
  • For the pesto:
  • handful of fresh basil
  • 1 garlic clove
  • sea salt
  • pine nuts
  • olive oil
  • 60 g (or half a stick) butter
  1. In the mixing bowl, combine to yeast and water. Let sit for about 5 minutes, until foamy.
  2. Add the sugar, olive oil, flour, and sea salt. Knead for 5-7 minutes.
  3. With the half of the second oil (30g), oil a separate bowl. Transfer the dough to the oiled bowl and let rise for about an hour.
  4. Punch down the dough and turn out onto the high rimmed, OILED baking sheet. Press the dough out with your fingers. To create the indents typically seen in facaccia, lightly press your fingers into the dough.
  5. Let rise for about an hour.
  6. In the meantime, prepare the pesto and preheat the oven to 230 Celsius or 500 Fahrenheit.
  7. Combine the basil, garlic, sea salt, and pine nuts in a blender. Turn the blender on and stream in the olive oil until desired consistency is reached.
  8. Mix the finished pesto into the butter.
  9. Once the dough has risen, spread the pesto mixture over top the focaccia.
  10. Bake for about 30 minutes, until golden brown.
Recipe by Baking My Way Through Germany at