Tomato, Mozzarella & Pesto Focaccia Recipe

Activate yeast

In a medium bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large bowl, whisk together the flour and salt. Make a well and pour in the foamy yeast mixture and 2 tablespoons (about 1/8 cup) of the olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms. If dough is very dry, add up to 2 tablespoons water; if very sticky, add up to 2 tablespoons more flour.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and just slightly springy. Alternatively, use a stand mixer with dough hook on low for 4–5 minutes.

First rise

Lightly oil a large bowl with 1 teaspoon olive oil, place the dough in the bowl, turning to coat. Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

Prepare pan and dough

Generously oil a 9x13-inch (or similar) rimmed baking sheet with about 1 tablespoon olive oil. Transfer risen dough to the pan and, using oiled fingertips, gently stretch and press the dough to fill the pan. If it resists, let it rest 5–10 minutes then continue stretching.

Dimple dough

Once spread, drizzle another 1 tablespoon olive oil over the surface. Using your fingertips, press deep dimples across the dough surface every 1–2 inches, pushing down to nearly the pan in places. These dimples help hold oil and toppings.

Second rise

Cover the pan loosely with a clean towel or plastic wrap and let the dough rise again for 20–30 minutes; it should puff slightly but not double.

Prepare garlic oil (optional)

If using the garlic option, combine remaining olive oil (about 2 tablespoons) with minced garlic in a small dish. Let sit a few minutes to infuse.

Arrange toppings

Preheat oven to 425°F (220°C). After the second rise, gently press a few more dimples if needed. Spoon dollops of pesto across the dough (about 1/2 cup total) — leave spaces to add tomatoes and cheese. Arrange tomato slices evenly over the surface, slightly overlapping if desired. Scatter pieces of fresh mozzarella evenly between the tomato slices.

Season and add oil

Drizzle garlic-infused olive oil or plain olive oil lightly over the top, allowing oil to pool in dimples. Sprinkle flake sea salt and freshly ground black pepper evenly over the dough.

Bake

Place the pan on the middle rack and bake for 18–22 minutes, until focaccia is golden-brown around the edges, the cheese is melted and the bottom sounds hollow when tapped. If mozzarella browns too quickly, tent loosely with foil for the final 3–5 minutes.

Rest

Remove focaccia from oven and let rest in the pan 5 minutes. This helps the cheese set slightly and makes slicing easier.

Garnish and slice

Drizzle a little more olive oil if desired. Scatter fresh basil leaves over the top, tear larger leaves if needed. Slice into squares or rectangles and serve warm or at room temperature.

Make pesto

In a food processor, combine packed basil leaves, pine nuts, grated Parmesan, salt and pepper. Pulse to a coarse paste, then stream in the 1/4 cup olive oil with the processor running until emulsified and smooth. Taste and adjust salt/pepper. Use 1/2 cup for the focaccia and refrigerate or store leftover in an airtight container with a thin film of oil on top for up to 3 days.