Pesto Focaccia


  • 1 envelope Yeast
  • 3 cups Water
  • 6 cups Bread Flour
  • 2 tbsp. Kosher Salt
  • 1 cup Olive Oil
  • 1 8 oz. jar Pesto


  • First, proof the yeast in ½ cup of warm water for about five minutes until fluffy and fragrant.
  • Add the yeast mixture, the rest of the water, the bread flour, and the salt to the bowl of a stand mixer and use the dough hook to knead for ten minutes, until smooth. Let rest for 10 minutes, then knead for 5 more.
  • Add ¼ cup of olive oil to a large bowl, and transfer the dough to the bowl. Let rise for 2 hours in a warm place.
  • Add ¼ cup more olive oil to a large, lipped half sheet tray. Transfer the dough to the sheet tray and stretch to the edges of the tray as best you can. Drizzle the remaining ¼ cup of olive oil on top of the dough, and then cover and let rest for 15 minutes before stretching again.
  • Set aside in a warm place for 1 hour and let rise. Meanwhile, preheat the oven to 450F.
  • Use your fingers to make dents in the top of the dough, then spoon the pesto over top of the focaccia, using a spoon to distribute it evenly.
  • Bake the focaccia for 25 minutes, until golden brown.