Learn to make delicious focaccia with tomatoes and pesto, an Italian favorite.

Focaccia con pomodori e pesto

If you love the simple yet intense flavors of Italian tradition, focaccia with tomatoes and pesto is a must-try recipe. Soft inside, slightly crispy outside, and rich with Mediterranean aromas, this dish is crafted with a high-hydration dough that becomes soft, airy, and fragrant after rising.

The topping makes this homemade focaccia even more special: roasted peeled tomatoes blend perfectly with Genovese pesto, added both before and after baking to enhance the basil aroma. Finally, Parmigiano Reggiano completes the recipe with its distinctive touch.

Follow these steps to achieve a tall, soft focaccia that’s irresistibly appealing, so much so that everyone will want to take a bite immediately… which is why we recommend making two!

After enjoying focaccia with tomatoes and pesto, don’t miss these tomato focaccia variations:

• Focaccia with cherry tomatoes and oregano
• Focaccia Barese
• Burnt wheat focaccia with cherry tomatoes
• Braid with pesto and cherry tomatoes

Ingredients

• 500g flour
• 350ml water
• 12g fresh yeast
• 10g salt
• 20ml olive oil
• 200g peeled tomatoes
• 100g Genovese pesto
• 50g Parmigiano Reggiano

Instructions

1. In a bowl, dissolve the yeast in lukewarm water.
2. Add the flour gradually, mixing with a spoon.
3. Incorporate the salt and olive oil, kneading until a smooth dough forms.
4. Cover and let it rise for about 2 hours or until doubled in size.
5. Preheat the oven to 220°C (428°F).
6. Spread the dough on a baking tray lined with parchment paper.
7. Top with half of the pesto and the peeled tomatoes.
8. Bake for 20-25 minutes until golden brown.
9. Remove from the oven, drizzle with the remaining pesto and sprinkle with Parmigiano Reggiano.
10. Let it cool slightly before serving.

Total Time: 120 min

Cuisine: Italian