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- 1
Prep the pan
Coat a 9x13 baking pan with nonstick spray and set aside.
- 2
Mix the dry ingredients
In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt until combined.
- 3
Warm the liquid and form the dough
Combine the water and 2 tablespoons of the olive oil in a microwave-safe measuring cup. Microwave in 15-second increments until the liquid reaches 110°F — warm but not hot to the touch. This temperature matters: below 100°F and the yeast stays sluggish, above 120°F and you risk killing it entirely. Pour over the flour mixture and stir with a wooden spoon until a shaggy, sticky dough forms.
- 4
First rise
Spread the dough evenly into the greased pan. Cover with a clean kitchen towel and let rise in a warm spot until roughly doubled in size, about 30 minutes. The yeast is consuming sugars and releasing CO2, which builds those air pockets that give focaccia its open, pillowy crumb.
- 5
Dimple, oil, and top
Using a lightly oiled finger, poke holes about every inch across the dough going nearly to the bottom. The dimples aren't just decorative — they create wells that hold olive oil as it bakes, which essentially fries the dough from above and gives focaccia its signature crispy-chewy surface. Drizzle with the remaining 1 tablespoon olive oil, spread the pesto evenly over the top, and sprinkle with the grated Parmesan cheese.
- 6
Second rise and preheat
Let the dough rise uncovered for an additional 15 minutes while you preheat the oven to 375°F.
- 7
Bake
Bake for 25 to 30 minutes until deeply golden brown across the top. Let cool slightly, then cut with a serrated knife and serve with extra olive oil for dipping.
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Pesto Parmesan Focaccia
Created by: TheBreadNerd
Ingredients
- 3 1/4 cup all-purpose flour
- 2 1/4 tsp instant dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 1/2 cup water
- 3 tbsp extra virgin olive oil
- 2 tbsp pesto
- 1 tbsp Parmesan cheese
Instructions
- Prep the panCoat a 9x13 baking pan with nonstick spray and set aside.
- Mix the dry ingredientsIn a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt until combined.
- Warm the liquid and form the doughCombine the water and 2 tablespoons of the olive oil in a microwave-safe measuring cup. Microwave in 15-second increments until the liquid reaches 110°F — warm but not hot to the touch. This temperature matters: below 100°F and the yeast stays sluggish, above 120°F and you risk killing it entirely. Pour over the flour mixture and stir with a wooden spoon until a shaggy, sticky dough forms.
- First riseSpread the dough evenly into the greased pan. Cover with a clean kitchen towel and let rise in a warm spot until roughly doubled in size, about 30 minutes. The yeast is consuming sugars and releasing CO2, which builds those air pockets that give focaccia its open, pillowy crumb.
- Dimple, oil, and topUsing a lightly oiled finger, poke holes about every inch across the dough going nearly to the bottom. The dimples aren't just decorative — they create wells that hold olive oil as it bakes, which essentially fries the dough from above and gives focaccia its signature crispy-chewy surface. Drizzle with the remaining 1 tablespoon olive oil, spread the pesto evenly over the top, and sprinkle with the grated Parmesan cheese.
- Second rise and preheatLet the dough rise uncovered for an additional 15 minutes while you preheat the oven to 375°F.
- BakeBake for 25 to 30 minutes until deeply golden brown across the top. Let cool slightly, then cut with a serrated knife and serve with extra olive oil for dipping.