Focaccia with pesto & mozzarella

Focaccia with pesto & mozzarella

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(19 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

Nutrition:

  • kcal638
  • fat20g
  • saturates6g
  • carbs96g
  • sugars2g
  • fibre4g
  • protein25g
  • salt2.42g
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Ingredients

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

    Yeast

    yee-st

    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

    Pesto

    Pess-toh

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

    The…

  • sea salt, to serve (optional)

Method

  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.

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Comments, questions and tips

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lindapalmer1
8th Jan, 2016
5.05
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
8th Aug, 2015
5.05
Great recipe, works every time and easy to follow. I make variations of this now with rosemary and olives spoken in the top.
thefairychef
18th Apr, 2015
3.8
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
26th Aug, 2014
5.05
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
21st Feb, 2014
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
ade_in_the_kitchen
3rd Jun, 2013
5.05
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
3rd Nov, 2012
4.05
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
25th Oct, 2012
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
20th Oct, 2012
5.05
Oh yes, this worked beautifully. Don't be worried about how wet the dough is - it will turn out just fine.
leztilley
17th May, 2012
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!

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