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Homemade Focaccia with Fresh Basil Pesto: An Easy No-Knead Italian Classic

This easy homemade focaccia has a crackly crust, airy crumb, and bright basil pesto made with California olive oil. Perfect for sharing.
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings: 1
Course: Appetizers
Cuisine: Italian
Calories: 458
Ingredients Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups (480 grams) cups all-purpose flour
  • 2 teaspoons teaspoons instant yeast or rapid-rise yeast
  • 1 teaspoon teaspoon fine sea salt
  • 1 1/2 cups (360 ml) cups warm water about 110°F
  • 1/4 cup (60 ml) cup extra-virgin olive oil preferably California
  • 2 tablespoons (30 ml) tablespoons extra-virgin olive oil for greasing and drizzling
For the Pesto
  • 2 cups (about 50 grams) cups fresh basil leaves loosely packed
  • 1/2 cup (50 grams) cup grated Parmesan cheese
  • 1/3 cup (45 grams) cup pine nuts or toasted almonds for a California twist
  • 2 cloves cloves garlic coarsely chopped
  • 1 teaspoon teaspoon flaky sea salt divided, half for pesto and half for topping
  • 1/3 cup (80 ml) cup extra-virgin olive oil preferably California
  • 1/4 teaspoon teaspoon freshly ground black pepper or to taste

Method
 

Dough and Pesto
  1. In a large mixing bowl, whisk together the flour, instant yeast, and fine sea salt. Pour in the warm water and the 1/4 cup olive oil, then stir with a wooden spoon until a sticky dough forms. Cover the bowl and let it rise in a warm, draft-free spot until doubled, 2 to 3 hours.
  2. Drizzle the 2 tablespoons of olive oil into a 9x13-inch baking pan and use a pastry brush or your fingers to coat the bottom and sides thoroughly.
  3. Gently scrape the risen dough into the oiled pan and stretch it out toward the corners. Cover the pan and let the dough relax for 30 to 60 minutes.
  4. While the dough is resting, make the pesto: Combine the basil, Parmesan, pine nuts, garlic, half of the flaky salt, and black pepper in a food processor. Pulse until finely chopped, then, with the motor running, stream in the 1/3 cup olive oil and process until smooth. Taste and adjust the seasoning if needed.
  5. Preheat the oven to 425°F with a rack in the center.
  6. Press the pads of your fingertips deeply into the dough to create dimples all over the surface. Drizzle with a little extra olive oil and sprinkle with the remaining flaky sea salt.
  7. Bake the focaccia for 20 to 25 minutes, until the top is golden brown and the edges look crisp and puffed.
  8. Take the pan out of the oven and let the focaccia cool for 2 to 3 minutes. Spread the pesto evenly over the warm surface, then return the pan to the oven for 2 to 3 minutes.
  9. Let the focaccia cool in the pan for 5 to 10 minutes before slicing. Serve warm or at room temperature.

Nutrition

Calories: 458kcalCarbohydrates: 48gProtein: 10gFat: 25gSaturated Fat: 4gCholesterol: 4mgSodium: 640mgFiber: 2g

Notes

Hands-on time is about 30 minutes; the rest of the prep time is for rising.
For a California twist, substitute the pine nuts with toasted almonds and add a squeeze of Meyer lemon to the pesto.
Do not skip the dimpling step; the wells catch the olive oil and create the signature focaccia texture.
To make ahead, refrigerate the dough overnight after the first rise and bring it to room temperature before continuing.
Store leftover focaccia in an airtight container at room temperature for up to 2 days, and reheat in a 350°F oven to crisp it back up.
The pesto can be made up to 3 days ahead; press plastic wrap onto the surface to keep it bright green.
Serve as an appetizer, alongside soup, or sliced in half for sandwich sandwiches.

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