Focaccia with pesto & mozzarella

Focaccia with pesto & mozzarella

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 20 mins - 25 mins Cook: 30 mins Plus rising and proving

More effort

Serves 4 - 6
This homemade pesto bread is a delicious accompaniment to Italian food

Nutrition and extra info

  • Vegetarian


  • kcal638
  • fat20g
  • saturates6g
  • carbs96g
  • sugars2g
  • fibre4g
  • protein25g
  • salt2.42g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g strong white bread flour, plus some for dusting
  • 1 ½ tsp salt
  • 7g sachet fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 tbsp extra-virgin olive oil, plus some for drizzling
  • 125g ball mozzarella, drained
  • 5 tbsp pesto (shop-bought or see recipe, below)



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • sea salt, to serve (optional)


  1. Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.

  2. Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.

  3. Now stretch the dough out onto a baking sheet until it’s about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.

  4. Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (23)

lindapalmer1's picture

Lovely recipe, so easy & much better than shop bought. I used red pesto & French Raclette (a tasty wonderful melting cheese) instead of mozzarella, and it was beautiful especially when cold.

nomechompski's picture

Great recipe, works every time and easy to follow. I make variations of this now with rosemary and olives spoken in the top.

thefairychef's picture

This recipe is amazing! My family love it and are always pestering me to make it again and again - have made it so often I almost know the recipe off by heart!

twinkle's picture

I made this yesterday afternoon and it was a hit with the family, will definitely be making again, but on a bigger tray nect time.

shoeahol1c's picture

I made this last week and it was lovely I thought it would have been really hard but it was really easy and really tasty even my 14 yr old step daughter loved it will be making it again!

ade_in_the_kitchen's picture

I enjoy making bread and this recipe produced a delightful result. A very welcome addition to a relaxed family meal. I will certainly make it again.

paulandjason's picture

I made this today. Exactly as above except that i pushed a half basil leaf into each impression I made in the dough before baking. I had a piece warm and a piece cold, I prefer cold myself. Baked well, tasted great. Thanks.

mrs-mac's picture

One of our favourite breads, made this bread yesterday and it was gorgeous. To stop the bread from developing a crispy crust drape a clean tea towel over it just ater you've drizzled the pesto/olive oil and scattered sea salt over it. The steam keeps the bread soft. This is what I always do.

jweg1210's picture

Oh yes, this worked beautifully. Don't be worried about how wet the dough is - it will turn out just fine.

leztilley's picture

Love this recipe! Worked very well. I drizzled some oil over mine after it baked for 15 mins, then topped with Pesto, sun-dried tomatoes, mozzarella and an Italian herbs mix. I'm making this again today I enjoyed it so much!

amchoor's picture

Nice and easy recipe which ballooned to an enormous size and was the moistest, fluffiest focaccia I've had. found it didn't brown much but apart from that it still looked and tasted great. am going to try it with olives and dried tomatoes next....

violet77's picture

Made this recipe for a family get together and served it with baked camembert drizzled with walnut oil, and made some guacamole and salsa. Was the hit of the night. I'm not a great cook and have minimal confidence but this was easy and turned out brilliant. Have shared the recipe with everyone. Good tapas platter.

rakichahal's picture

Just the follow the instructions and it comes out perfect. Agree with the earlier comments, do put extra oil all over the top (not missing the corners and edges) to ensure that it all stays soft.

fluffyjacq's picture

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

boiledover's picture

Drizzle oil after baking. sprinkle with chopped herbs. Looks lovely and tastes absolutely delicious!

lilmssquirrel's picture

Didn't brown as much as I'd hoped which may be because I brushed the top with olive oil on the advice of previous posts but it is absolutely scrummy and I will definitely be making this again!

Must make my own pesto next time...

squaccy's picture

ignore that! can't read :P

squaccy's picture

hey sorry, how much water do you have to add? its not in the ingredients :)

ritagior's picture

Really nice, original and tasty. I used deep pan pizza pastry, used more mozzarella cheese and spread the homemade pesto all over the surface. A great recipe, sure to do again, and to add to my pizza recipe collection.

kahosk's picture

Made this, and it worked beautifully. Definitely a success.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…