Roasted tomato focaccia finished with generous spoonfuls of homemade basil pesto and creamy burrata. Built on an easy no-knead focaccia dough, this bread is light and airy with a crisp, golden crust and bright, savory toppings.
We bake focaccia almost every week. It’s straightforward to prepare, incredibly satisfying to eat, and easy to customize with different toppings.
When I turn focaccia into sandwiches, I usually keep the topping simple — think oregano or fresh rosemary. For serving by the slice, I like bolder toppings. Cherry tomato with anchovies is a long-standing favourite, and this roasted tomato focaccia with pesto and burrata is now one of our most-loved variations.
The dough is very forgiving and requires no kneading — just a few quick stretch-and-folds. There’s a short video in the recipe card showing the technique; it looks more complicated than it feels, but it’s fast and easy once you try it.
I recommend preparing the dough one day ahead and letting it proof in the fridge overnight. This slow, cool proof improves the texture and flavour.
Ingredient notes
- Italian 00 or bread flour: Choose flour with at least 12% protein to help create an airy crumb and classic chewy texture.
- Yeast: Instant (instant dry) yeast is convenient because it can be mixed directly into the dry ingredients. If your yeast requires activation, follow the packet directions and dissolve it in some of the recipe water before combining.
- Pesto ingredients: Fresh basil, pine nuts, garlic, Parmigiano Reggiano and olive oil make a classic pesto. Pine nuts can be swapped for walnuts or pistachios; Pecorino is a workable substitute for Parmigiano.
- Cherry tomatoes: A mix of red and orange varieties adds visual appeal and balanced sweetness.
- Burrata: Stracciatella or fresh ricotta can be used as alternatives if burrata is unavailable.
Recipe tips
Make fresh pesto: Homemade pesto is quick to prepare and far more vibrant than store-bought. A few minutes in a food processor yields bright, fragrant pesto that lifts the focaccia.
Confirm your yeast type: Instant yeast can be mixed with the flour. If you have active dry yeast, dissolve it in warm water first as directed on the packet.
Adjust proofing to temperature: Proofing time varies with room temperature. In warm weather the dough may double in 1.5–2 hours; in cool conditions it may take up to 4 hours. Keep an eye on the dough rather than strictly following times.
No problem — use some of the recipe water to activate your yeast according to the packet instructions, then add it to the flour with the remaining water when mixing the dough.
Other pesto options
If you prefer a different flavour profile, other pestos work beautifully on focaccia. Try peppery arugula pesto, umami-rich sun-dried tomato pesto, fresh parsley pesto, or a pistachio pesto for a nutty twist. Each pairs wonderfully with roasted tomatoes and creamy cheese.
- Arugula pesto for a peppery edge
- Sun-dried tomato pesto for deep umami
- Parsley pesto as a fresh alternative
- Pistachio pesto for a rich, nutty finish
More focaccia recipes to try
Bread & Savory Bakes
Cherry Tomato Focaccia with Anchovies and Oregano
Pizza
Focaccia Pizza
Bread & Savory Bakes
Walnut Focaccia
Bread & Savory Bakes
Easy Overnight No Knead Focaccia
If you try this Roasted tomato and pesto focaccia or any of the recipes on the site, please rate the recipe and leave a comment — I love hearing how it turns out for you. You can follow the blog on social channels or sign up for the newsletter to get new recipes and tips delivered by email.
Step by step photos above
Most recipes include sequential photos, practical tips and a short video to guide you through the process.
Tomato Focaccia with Pesto and Burrata
By Emily
Equipment
- 14×11 inch baking tray (or similar)
- Baking parchment
Ingredients
For the dough
- 500 g Italian 00 or bread flour (approx 3 3/4 cups, spooned and levelled)
- 400 ml water (1 2/3 cups)
- 1 g (1/4 teaspoon) instant yeast (see notes)
- 4 tablespoons olive oil, plus 4–6 tablespoons for greasing and topping
- 7 g (1 level teaspoon) fine salt, plus sea salt flakes for finishing
For the pesto
- 30 g fresh basil (2 packed cups)
- 15 g (about 2 tablespoons) pine nuts
- 1 garlic clove
- 25 g Parmigiano Reggiano (about 1/4 cup finely grated)
- 45 ml (3 tablespoons) olive oil
- Salt, to taste
For the topping
- 15 cherry tomatoes, halved
- 1 ball burrata
- Extra olive oil for drizzling
- Sea salt flakes
Instructions
- Place the flour into a large mixing bowl. Scatter the yeast on one side and the salt on the opposite side. If your yeast requires activation, dissolve it in some of the water according to the packet instructions before adding.
- Add the water and 4 tablespoons of olive oil. Stir with a spoon until no dry flour remains — the dough will be very wet and sticky.
- Cover the bowl and rest the dough for 30 minutes.
- With wet hands, fold each edge of the dough into the centre once. Cover and rest for another 30 minutes, then repeat the fold.
- Perform a coil fold: lift the dough from the middle, stretching it upward until the edges pull away, then release. Repeat 3–4 times until the dough can be lifted without tearing. Return it to the bowl and let the ends fold inward. Repeat this sequence two more times with 30-minute rests in between.
- Cover and proof until doubled in size, about 2–4 hours depending on temperature. Refrigerate overnight or up to 48 hours for improved flavour and structure.
- Line a baking tray (about 14×11 in) with parchment. Drizzle a little olive oil under and over the paper (2–3 tablespoons total).
- Remove the dough from the fridge and tip it onto the tray. Fold the long ends over each other, turn the dough seam-side down, drizzle with oil and cover. Proof again until doubled, roughly 1–3 hours.
- Preheat the oven to 230°C (450°F). Oil your fingers and press dimples all over the dough, taking care not to deflate large air pockets.
- Arrange the cherry tomatoes cut side up, pressing them gently into the dough. Sprinkle with sea salt and drizzle with more olive oil. Bake for 20–25 minutes until golden and crisp.
To make the pesto
- Combine basil, pine nuts, garlic, Parmigiano and olive oil in a food processor (or use an immersion blender) and blend until smooth. Season with salt to taste.
- When the focaccia is baked, drizzle with extra olive oil and allow to cool for at least 15 minutes. Finish with dollops of burrata and spoonfuls of pesto to taste.
Notes
- Use a kitchen scale: Weighing ingredients, especially flour, improves consistency and reduces errors compared with volume measures.
- Storage: Focaccia is best the same day. Once cool, wrap in foil to retain freshness; reheat briefly before serving to restore crispness.
Helpful info for all recipes
- Extra virgin olive oil is used throughout unless noted otherwise.
- When using canned tomatoes, choose quality brands for the best flavour.
- All vegetables are considered medium unless otherwise specified.
- Recipes are tested in a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you try this recipe?
Leave a comment below — I’d love to hear how it turned out.